Chili Oil - cooking recipe

Ingredients

1 whole chile
extra virgin olive oil

Preparation

Put chillies and Any other bits and bobs you have lying around- I use whole cloves of garlic, and sprigs of rosemary- in an air-tight bottle.
Fill up the bottle to the top with olive oil.
I use extra virgin, but it's really not necessary- it's just a taste thing.
To give the oil a bit of a helping hand I add ground dried chillies to the oil as well- this brings the flavour on sooner.
The oil is ready when it is hot enough for your taste.
Usually 2-3 weeks.
The great thing about flavoured oils like this is that if the oil gets too hot, you can just'water' it down by adding more olive oil.