Garlic & Herb Infused Olive Oil with Chili Flakes

Preheat oven to 200°F (93°C).

In a small saucepan or pot, combine the olive oil, sliced garlic, rosemary sprigs, thyme sprigs, chili flakes, and dried oregano (if using).

Heat the oil mixture over very low heat on the stovetop for about 5-10 minutes, just until the garlic starts to become fragrant. Do not let the garlic brown or burn, as it will make the oil bitter. Alternatively, you can skip this step and place all ingredients directly in the oven.

Carefully transfer the oil mixture to an oven-safe dish or the same saucepan. Place in the preheated oven for 20-25 minutes. This low and slow heating process infuses the oil with the flavors without burning the garlic.

Remove from the oven and let the oil cool completely in the pan.

Once cooled, strain the oil through a fine-mesh sieve to remove the garlic, herbs, and chili flakes. Discard the solids or save the garlic to use in another recipe.

Pour the infused olive oil into a sterilized glass bottle or jar. Make sure the bottle is completely dry to prevent spoilage.

Seal the bottle tightly and store in a cool, dark place for up to 2 weeks.