Making your own crispy chili oil — the right oil makes all the difference
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Crispy Chili Oil is trending: crunchy, spicy, and versatile — on fried eggs, pasta, pizza, rice, or vegetables. Most recipes use cheap, flavour-neutral vegetable oil. Yet, here the oil is not a minor detail, but the foundation of the entire dish.
Why does chilli oil turn bitter?
Chilli oil turns bitter if garlic, shallots, chilli, or spices are roasted too dark. Finely minced garlic in particular continues to cook quickly. Therefore, remove the aromatics from the heat once they are a light golden yellow.
Important: The oil combination cannot compensate for burnt aromatics. If the garlic, shallots, or spices have become too dark, the chilli oil will remain bitter.
How to avoid bitter chilli oil
- Heat the oil over medium heat and reduce the heat before frying.
- Stir the garlic and shallots constantly to ensure they cook evenly.
- Remove the pot from the heat as soon as the pieces are light golden yellow.
- Do not leave dark or burnt aromatics to steep in the oil.
Why two oils? Separating frying and flavour
For this crispy chilli oil, each oil plays a clear role: you use DIVO Avocado Oil to fry the garlic and shallots. You then stir in DIVO Pure Olive Oil as a mild base. However, the crucial factor against bitterness is ensuring the aromatics do not burn.
Ingredients
For approx. 1 large jar (350 ml):
- 250 ml DIVO Avocado Oil (refined) — for frying
- 100 ml DIVO Pure Olive Oil (refined) — for the base
- 4–5 cloves of garlic, very finely minced
- 2 large shallots, very finely diced
- 4 tbsp Asian chilli flakes (e.g., Gochugaru)
- 1 tbsp Sichuan peppercorns, lightly crushed
- 2 star anise
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 pinch of sea salt
Preparation
- Prepare the chilli base. Place the chilli flakes, soy sauce, sugar, and salt in a large, heat-resistant jar.
- Infuse the oil. Heat the DIVO Avocado Oil in a small pot over medium heat. Add the star anise and Sichuan peppercorns and let them steep for about 5 minutes, then remove the coarse spices with a spoon.
- Fry until crispy. Reduce the heat to medium-low. Add the garlic and shallots and fry while stirring constantly until they are light golden yellow — no darker. Remove the pot from the heat: the residual heat will finish roasting them and prevent the garlic from burning and turning bitter.
- Pour. Carefully pour the hot oil, along with the garlic and shallots, over the chilli base in the jar. It will bubble vigorously — this is how the flavours are released.
- Mix in the base. Let the mixture cool for about 10 minutes, then stir in the DIVO Pure Olive Oil.
- Let it steep. The crispy chilli oil is ready to use immediately, but tastes even rounder after resting for 24 hours in the refrigerator.
Storage & Food Safety: Homemade garlic in oil must be refrigerated immediately, must never be stored at room temperature, and must be consumed or discarded within 4 days. For longer storage, freeze in portions. Always remove the crispy chilli oil using a clean, dry spoon.
Optional: Olive oil finish
If you like, drizzle a splash of DIVO Extra Virgin Olive Oil over the finished dish right on the plate. Served cold and sparingly, it adds a fruity note that pairs well with the spiciness.
Frequently asked questions about crispy chilli oil
Why does garlic turn bitter in chilli oil?
Garlic turns bitter if it is roasted too dark or continues to cook in the residual heat. Fry it only until light golden yellow and then remove the pot from the heat.
Which oil is suitable for crispy chilli oil?
In this recipe, DIVO Avocado Oil is used for frying; DIVO Pure Olive Oil is stirred in afterward as a mild base. However, no oil will prevent bitterness if the aromatics are burned.
How do I store crispy chilli oil?
Homemade garlic in oil must be refrigerated immediately, must never be stored at room temperature, and must be consumed or discarded within 4 days. For longer storage, freeze in portions.
The right oils for your kitchen
Discover the right oils in the amalphis.at shop: DIVO Avocado Oil for frying and DIVO Pure Olive Oil for the mild base — for this crispy chilli oil and your everyday cooking.
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The oils for your crispy chilli oil
Choose how many batches to make and select the oils you still need. Buy the remaining ingredients separately.
1 × recipe makes approximately one large jar. Prepare larger quantities in several batches.
Your ingredient list
- 250 ml DIVO avocado oil (refined) — for frying Available from Amalphis
- 100 ml DIVO Pure Olive Oil (refined) — for the base Available from Amalphis
- 4–5 garlic cloves, very finely chopped Buy separately
- 2 large shallots, very finely diced Buy separately
- 4 tbsp Asian chilli flakes (e.g. gochugaru) Buy separately
- 1 tbsp Sichuan peppercorns, lightly crushed Buy separately
- 2 star anise Buy separately
- 1 tbsp soy sauce Buy separately
- 1 tsp sugar Buy separately
- 1 pinch sea salt Buy separately
Storage and food safety
Homemade garlic in oil must be refrigerated immediately, must never be stored at room temperature, and must be used or discarded within 4 days. Freeze in portions for longer storage.