Preparation and cooking: 30 mins

• 1 cup of olive oil (or any other neutral oil like vegetable or sunflower oil)
• 2-3 tablespoons of Greenfields hot chilli flakes (you can adjust the amount based on your desired level of spiciness)
• Optional: 1-2 garlic cloves (peeled and crushed) for extra flavour

1. In a small saucepan, pour the olive oil and heat it over low to medium heat. If you’re using garlic, add the crushed garlic to the oil at this point.
2. Once the oil is heated, add the dried chilli flakes to the saucepan. Stir them into the oil, ensuring they are well distributed. Let the chilli flakes simmer in the oil for about 2-3 minutes. Be careful not to let the oil get too hot, as it can burn the chilli flakes and turn them bitter.
3. After a few minutes of infusing, remove the saucepan from the heat source. This step prevents the oil from becoming too hot and ensures the chilli flakes don’t burn.
4. Let the chilli flake oil cool down in the saucepan for about 10-15 minutes. This allows the flavours to meld together and the oil to absorb the spiciness from the chilli flakes.
5. If you prefer a clear chilli flake oil without the chilli flakes and garlic bits, strain the oil through a fine-mesh strainer or cheesecloth into a clean, heat-resistant container. This step is optional, as some people prefer to keep the chilli flakes in the oil for added visual appeal and texture.
6. Transfer the chilli flake oil into a sealable glass jar or bottle. Make sure it is completely cooled before sealing it. Store the jar in a cool, dark place or the refrigerator to maintain freshness. Properly stored, the chilli flake oil should last for several weeks.