There’s a certain kind of magic that happens when garlic cooks slowly in oil. Not sautéed, not browned—just gently baked until every clove turns soft enough to crush with the back of a spoon. The flavor goes from sharp to sweet and almost buttery, and the oil takes on that deep, mellow garlic perfume that makes anything taste expensive.
This rosemary garlic chili oil is my favorite way to bottle that feeling: warm chili flakes for heat, sesame for nuttiness, peanuts for crunch, and a little rosemary in the bake to give the whole jar a subtle, savory backbone.
Yield
About 2 to 2 1/2 cups (500–600 ml)
Ingredients
For the bake
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2 cups peeled garlic cloves (250 g)
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2 cups extra-virgin olive oil (500 ml)
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1 small sprig rosemary (3–4 inches)
Stir in after baking
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4 Tbsp chili flakes
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2 Tbsp sesame seeds
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4 Tbsp chopped peanuts
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1 tsp salt
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1/2 tsp sugar
Optional
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1 Tbsp soy sauce
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1 tsp rice vinegar or apple cider vinegar
Equipment
Small oven-safe baking dish (or loaf pan) + foil + clean glass jar
Instructions
1) Preheat
Heat oven to 320°F (160°C).
2) Arrange the garlic
Spread the peeled garlic cloves in an even layer in a small baking dish.
3) Add oil + rosemary
Pour in the olive oil until the garlic is fully submerged. Tuck in the rosemary sprig (it should sit in the oil, not on top).
4) Cover and slow-bake
Cover tightly with foil and bake 60–90 minutes, until the garlic is:
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fork-tender (very soft),
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lightly golden (not browned),
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and the oil has gentle bubbling (quiet simmer, not frying).
5) Remove rosemary
Take the dish out of the oven. Rest covered 5 minutes, then uncover carefully.
Use tongs or a fork to remove the rosemary sprig and discard it (this keeps the flavor fresh, not bitter).
6) Stir in the chili, seeds, and peanuts
While the oil is still hot, add:
chili flakes, sesame seeds, chopped peanuts, salt, and sugar.
Stir gently to combine. For a stronger garlic flavor, lightly mash 5–8 cloves against the side of the dish—keep the rest whole for texture.
7) Optional: add soy + vinegar (best timing)
Let the oil cool 5–10 minutes (still warm, not ripping hot), then stir in:
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1 Tbsp soy sauce (optional)
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1 tsp rice vinegar or apple cider vinegar (optional)
8) Bake again to infuse
Cover again and return to the oven for 10–15 minutes.
9) Cool and store
Cool completely at room temp. Transfer to a clean jar, making sure the garlic stays under the oil. Store in the fridge.
Love this Rosemary Garlic Chili Oil? Save the image below to your Pinterest board so you’ve got it ready the next time you want to level up pasta, eggs, pizza, or bread.
Storage and safety (garlic-in-oil)
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Keep refrigerated (don’t store at room temp).
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Keep garlic fully submerged.
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Use within 10–14 days, or freeze in small portions.
Serving Suggestions
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Noodles: Toss 1–2 Tbsp with hot noodles + a splash of cooking water to make it glossy.
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Eggs & toast: Drizzle over fried eggs, scrambled eggs, or avocado toast.
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Rice bowls: Spoon on rice with chicken/tofu + cucumbers or greens.
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Roasted potatoes/veg: Add right after they come out of the oven.
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Dumpling dip: Mix 1 Tbsp oil + (optional) 1 tsp vinegar + 1 tsp soy sauce.
