A quick and easy way to add some chili heat to olive oil!
Add all the ingredients to a large pot and only add enough whole and crushed chilies according to your spice tolerance.
Turn the heat to medium/high. Heat the oil only until small bubbles start to form around the edges. Do not leave the pot unattended. Once it is heated with the small bubbles, turn off the heat.
Add the lid to the pot and place it in a cold room such as a cold cellar for a few days.
After a few days, it should have a red tinge to it and the oil will now be infused with the chili flavor. Pour it into decorative bottles with some of the crushed and whole chilies. Top with a lid or cork and use within the same best before date as the olive oil used.