Chilli-Garlic Olive Oil Dip for Pav

Recipe No. 06 | Prep: 10 mins | Makes 1 small bowl

Short answer: warm extra virgin olive oil gently with garlic and curry leaves on the lowest flame, then stir in chilli flakes and pepper. Infuse, never fry. It tastes better an hour later, at room temperature.

Ingredients

  • 6 tbsp BONO extra virgin olive oil
  • 6 garlic cloves, crushed
  • 2 tsp kashmiri chilli flakes
  • 1 tsp crushed black pepper
  • 1/2 tsp salt
  • 1 sprig curry leaves
  • Warm pav or khari to serve

Method

  1. Warm the oil gently with the garlic on the lowest flame for five minutes. It should never sizzle hard.
  2. Add the curry leaves for the last thirty seconds.
  3. Pour into a shallow bowl and stir through the chilli, pepper and salt.
  4. Tear the pav and dip.

Why make it ahead?

The flavour keeps developing as it sits, and it is better at room temperature than hot. Make it an hour before guests arrive.

Made with BONO Extra Virgin Olive Oil. See all BONO recipes.