Homemade chilli oil

This spicy oil makes an attractive, useful gift. As well as giving pizza a kick, it is superb in vinaigrettes or wherever you use oil but yearn for a little extra heat. Photography by Jani Shepherd/Gatherum Collectif.

  • 15 mins preparation
  • 5 mins cooking
  • 168 hrs marinating
  • Makes 450 millilitre
  • Print


Homemade chilli oil
  • 450 millilitre olive oil
  • 1 large unpeeled garlic clove per bottle
  • 1 teaspoon chilli flakes
  • 4 whole dried red chillies


Homemade chilli oil
  • 1
    The recipe makes 450ml so work out which size bottles you’ll be using beforehand. Ensure your bottles and caps are sterilised, clean and dry.
  • 2
    In a saucepan over low heat, gently warm the olive oil. Add the unpeeled garlic, chilli flakes and whole dried chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.
  • 3
    When the oil has cooled a little, carefully remove chillies and garlic and divide them evenly between bottles. Pour the oil, with the chilli flakes, into the bottles and seal tightly.
  • 4
    Keep bottles in a cool, dark place and shake once a week to distribute flavour. As the oil matures it will intensify in heat and colour. Oil is ready to use one week after bottling.

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