From Carmen Anderson
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes.
Heat the olive oil in a small saucepan for a couple of minutes–until it is about as hot as you would need it to saute some onions, but not so hot that it smokes. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temperature again before using.