- 450ml/17fl oz olive oil (not virgin)
- 20g/žoz dried red chilli flakes
- 3-4 whole dried red chillies
- Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.
- When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle.
- Keep the bottle in the refrigerator and use within one week.