Garlic Chill Oil

Sometimes all you need is a perfect condiment to accompany a meal. This oil is so flavourful and can be added to pasta, soups or anything you deem fit. A drizzle of this on salads or roasted vegetables or meat would be wonderful. Just use your imagination. The garlic is so soft that you can spread it on bread as a spread if you wish or mash and add to dishes that require garlic. The garlic is also mellowed down and is almost sweet. This oil will last a week or two in the fridge. I have seen many people in food groups using this. This recipe is a modified version of Ina Garten’s recipe.


  • 20-25 cloves garlic
  • 1 cup extra virgin olive oil
  • 2-3 dried red chillies or 1/2 tsp chilli flakes
  • 1-2 sprigs rosemary (optional)


  • In a heavy bottom pan, add garlic, chillies and oil and heat till the oil boils
  • Reduce heat to a low setting, add rosemary and let the pan sit on low heat for 20-30 minutes. Make sure oil is not boiling or the garlic does not burn
  • Turn off heat. Garlic should be soft
  • Cool and store in an airtight bottle

Notes: After a day in the fridge, the oil has slightly solidified and looks almost like ghee or softened butter. Perfect to spread on toast or to add a dollop to any of your dishes. The garlic is so soft that is can be easily crushed with a spoon. You could also slice garlic to have smaller pieces.


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