Jani Shepherd/Gatherum Collectif.
Ingredients
Method
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.
