Chilli oil

Spice up your cooking by making a bottle of Tom Parker-Bowles' fiery chilli-infused olive oil for your store cupboard
By Tom Parker Bowles
Chilli oil
  • Rating:
  • Serves: Makes: 450 ml
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes plus several weeks to infuse
  • Effort: easy


  • 450 ml olive oil, not virgin
  • 20 g dried red chilli flakes
  • 10 g whole dried chillies

Tips and Suggestions

The oil can be kept in the bottle for several months (I usually keep it for 8-10 months).


1. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil, and heat for 3-4 minutes.

2. Using a funnel, decant the oil into a sterilised glass bottle. Seal and shake well.

3. Store the bottle in a cool, dry and dark place. Once a week give the bottle a shake and after a few weeks, the oil will change to slightly reddish colour. It could take two or three months to achieve the desired hotness.

Rate This Recipe