Submitted by: Lara from Rockford, IL
Warm the olive oil in a sauce pan over low heat. Add the crushed red chile pepper flakes, and heat for about 5 minutes.
Allow it to cool and pour it back into the oil bottle, with the pepper flakes. Store in the fridge.
When you use it, pour off the top if you don't want the pepper flakes in you dish. Shake it up first if you do.