Garlic & Herb Infused Olive Oil with Chili Flakes

A flavorful homemade infused olive oil, perfect for adding a touch of garlic, herbs, and heat to pasta, bread, vegetables, and more. It's a simple yet elegant way to elevate your dishes.

Prep Time

15 minutes

Total Time

45 minutes

Calories

960 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.04/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Bread

Cuisine:

Italian•Mediterranean

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2cupsExtra Virgin Olive Oil(Good quality for best flavor)

£6.50

4clovesGarlic Cloves(Thinly sliced)

£0.30

2sprigsFresh Rosemary Sprigs(About 2-3 inches long)

£0.60

2sprigsFresh Thyme Sprigs(About 2-3 inches long)

£0.50

0.5teaspoonDried Chili Flakes(Adjust to your spice preference)

£0.15

0.5teaspoonDried Oregano(Optional, adds more depth of flavor)

£0.10

Total Cost

£8.15

£2.04 per serving

Instructions

1.
Preheat oven to 200°F (93°C).
2.
In a small saucepan or pot, combine the olive oil, sliced garlic, rosemary sprigs, thyme sprigs, chili flakes, and dried oregano (if using).
3.
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.
4.
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.
5.
Remove from the oven and let the oil cool completely in the pan.
6.
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.
7.
Pour the infused olive oil into a sterilized glass bottle or jar. Make sure the bottle is completely dry to prevent spoilage.
8.
Seal the bottle tightly and store in a cool, dark place for up to 2 weeks.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (61g)

960 kcal / 4017 kJ

Carbs

4.8g

2% of RDA

Fat

106.4g

152% of RDA

Protein

0.8g

2% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

0.8 g

1% of RDA

Sodium

4 mg

Saturated Fat

15.2 g

76% of RDA

Chef's Tips

Sterilize the glass bottle or jar by boiling it in water for 10 minutes, then drying it completely.

Ensure the garlic is thinly sliced to maximize flavor infusion.

Do not overheat the oil, as this can cause the garlic to burn and the oil to become bitter.

Adjust the amount of chili flakes to your desired level of spice.

Use fresh, high-quality herbs for the best flavor.

The oil is best used within 2 weeks for optimal flavor. However, it can last longer if stored properly (cool, dark place).

For longer storage, consider freezing the infused oil in ice cube trays. Thaw as needed.

Cooking Equipment

Oven

Small saucepan or pot

Sterilized glass bottle or jar

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...