Chili and Garlic Oil

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Brush this flavorful oil on pizza dough or blend it into paste dough. It can also be used for sautéing ingredients for pastas.

To Prepare Ahead: Through step 2, oil will last 2 to 3 weeks.



Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy

Type of DishCondiments


  • 1 whole head garlic (about 2½ ounces), cloves separated and peeled
  • 1 cup extra-virgin olive oil
  • 1 tablespoon red pepper flakes


In a small saucepan, combine the garlic cloves and olive oil and bring to a boil. Reduce the heat and simmer until the garlic turns gorcen brown, 10 to 15 minutes. (Do not let the garlic get too dark because the oil with have a bitter taste.)

Let cool and then add the red pepper flakes. Infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password