Rosemary and Red Chilli Flakes Infused Olive Oil

Oil is good for you. Did you hear that? Yes! In MODERATIONS ofcourse. Our skin needs right amount of fat for it to glow and shine. Apart from applying moisturizer on the outside, a little of good quality oil in our food will help our body glow with pride. I grew up in South India and I am used to cooking with sesame, coconut, peanut and sunflower oil. I started to use olive oil after I started living abroad.  Doctors and plant based food enthusiast recommend using plant based vegetable oil for cooking.

 To me healthy and good stuffs are good and non-harmful to the body. People I have met in my grandmother’s village have dark glossy complexion. They seem to have younger looking skin and long thick mane. That got my attention. They use sesame or peanut or coconut oil to moisturizer their skin, hair and cooking. So that convinces me to use simple, plant based oil for everything.

I store oil in tall Ikea water bottles with a stopper. Sometimes I add dried rosemary or thyme or oregano for flavor and dry red chili flakes for heat. I never store  garlic infused oil for more than a day or so as I fear Clostridium Botulinum contamination. It’s a bacterium found in soil and garlic is grown underground. They might be infested with some bacteria. This type of bacteria is anaerobic which means that it will grow and live in an environment that lacks oxygen i.e. it dies in the presence of oxygen. Any oil for that matter will seal out oxygen and when you mix raw, fresh ingredients like garlic, you are providing an ideal environment for the bacteria to grow and multiply. So the best option is to cook garlic in hot oil (200-225F) for 5 minutes. Hence I avoid adding raw garlic to the oil. NEVER EVER DO that.

Today’s post is a recipe for a simple perfumed oil that I use for making Asian dishes like stir fries. You can make the same recipe with sesame oil.


Source: Self

Makes: 500ml oil


    • 500 ml olive oil or any oil of your choice
    • 3 tablespoon dry red chili flakes
    • 2 tablespoon dried rosemary leaves


  1. Heat oil in a large saucepan. Once warm, about 2-4 minutes, add red chili flakes and rosemary. Stir to combine and switch off the flame. Once cooled, pour it carefully into a dry glass container. Store and use as required.

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