Mediterranean Diet Crispy Chili Oil
Elevate your kitchen with this Mediterranean Diet Crispy Chili Oil—an irresistible condiment that combines the unique aromatic qualities of extra virgin olive oil with a bold kick of heat and a savory crunch. Infused with layers of flavor from golden caramelized garlic and onions, smoky paprika, fragrant dried herbs like oregano and thyme, and a generous dose of red chili flakes, this recipe is a Mediterranean-inspired twist on the classic chili oil. Perfect as a topping for pasta, grilled vegetables, or crusty artisan bread, it adds a fiery, herbaceous punch to any dish. Ready in just 30 minutes, this homemade chili oil stores beautifully in the fridge, making it a go-to staple for spicing up your favorite meals with wholesome, heart-healthy ingredients!
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Recipe Information
Ingredients
- 1.5 cups extra virgin olive oil
- 0.25 cup dried chili flakes (red pepper flakes)
- 5 large garlic cloves
- 1 medium onion
- 2 bay leaves
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
Instructions
Begin by peeling and thinly slicing the garlic cloves. Set them aside.
Finely chop the medium onion. Make sure the pieces are uniform to ensure even cooking.
In a small saucepan, pour the extra virgin olive oil and set it over low heat. Allow it to warm gently without reaching its smoking point.
Add the sliced garlic, chopped onion, and bay leaves to the warm oil. Stir occasionally and cook until the garlic and onion turn golden brown. This should take about 10 to 15 minutes, make sure not to let them burn.
Once the garlic and onions are golden, remove the bay leaves and discard them.
Reduce the heat to the lowest setting, then add the dried chili flakes, paprika, dried oregano, dried thyme, and salt to the saucepan. Stir these ingredients carefully into the oil.
Allow the mixture to infuse on the lowest heat for 5 minutes. This will help release and meld together the flavors.
After the infusion process, remove the saucepan from heat. Let the chili oil cool to room temperature.
Once cooled, transfer the crispy chili oil into a sterilized jar or airtight container. Ensure that the garlic and onion pieces are submerged in the oil.
Seal the jar tightly and store it in the refrigerator. This chili oil can be kept for up to one month. Stir well before each use.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.3 g | 456% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 13.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
