Garlic-Chile Oil

Cuisinart original

A simple oil for the artichokes; any leftovers can be used for dipping bread.




½ cup olive oil

4 garlic cloves, thinly sliced

Pinch crushed red pepper

Pinch kosher salt

Freshly ground black pepper

Nutritional information

Nutritional information per serving (based on 2 teaspoons):

Calories 82 (98% from fat) | carb. 0g | pro. 3g | fat 9g | sat. fat 1g | chol. 0mg | sod. 12mg | calc. 2mg | fiber 0g


1. Put the oil and garlic into a small saucepan set over medium heat. Cook until garlic is fragrant, but not colored, 3 to 5 minutes. Remove from the heat, add the remaining ingredients and allow to cool. Cover and steep for 1 hour. Strain into a jar or small serving/dipping bowl (discard the garlic). The oil can be stored at room temperature for 24 hours, or in the refrigerator for up to 1 week (bring to room temperature before serving).