1/2 cup olive oil
1 teaspoon crushed red pepper flakes
In a small heavy pan, heat the oil and red pepper flakes over low heat, stirring occasionally until a thermometer inserted into the oil registers 180°, about 5 minutes.
Remove from heat and let cool to room temperature, about 2 hours.
Transfer the oil and pepper flakes to a 4 oz. bottle or other small container and seal the lid.
Refrigerate up to 1 month.
