This is a great condiment that I make and keep on hand to add on top of soups during winter.  It would also be fantastic on salads.  The turmeric, chilli and garlic become caramelised and the oil takes on their flavours.

2cm chunk of fresh turmeric, peeled
1 birdseye chilli, stalk removed
2 garlic cloves
80g extra virgin olive oil

1. Set blades to speed 8. Drop turmeric, chilli and garlic in through the MC hole. Leave blades running for 10 seconds.

2. Add oil. Cook for 5 minutes/90/speed 1/MC on.

3. Cook a further 5 minutes/100/speed 1/MC on then pour immediately into a hot, sterilised jar.

4. Keep for up to one week in the fridge.

Please note, the water in ingredients when added to olive oil can encourage harmful bacteria growth if they are not consumed within a fairly short period of time. Although this oil may look and smell fine after a week, I recommend you use within that time frame. If you don’t think you will use this in that time, simply reduce the amount of oil in the recipe.