Chili Oil with Lemon and Garlic

This chili oil is a quick and easy one. By adding excellent Espelette, fresh lemon zest, and perfectly dried garlic slices, the oil slowly infuses with flavors of the sun in the south of France. Toss it into pasta, the lemon and garlic too, and finish with cheese or drizzle onto steamed or roasted vegetables for a delicious finishing step.

Author

Helen Park

Servings

1 ¼ cup

Category

Condiment

Ingredients

• 1 cup olive oil
• Zest of 1 lemon, using a peeler
• 2 Tbsp garlic slices
• 1 Tbsp Espelette

Directions

1. Add the ingredients to a clean container and stir to combine.
2. Leave at room temperature overnight to infuse.
3. The oil can be stored at room temperature for 2 weeks.