Chilli and garlic oil

I make a flavoured oil or dressing of some sort every week and for the 15 minutes it takes, it saves time and money on meals in the days to come. So this week I made a chilli, parsley and garlic oil for gambas pil pil. I then used it again in my dippy eggs (wow, they were good), and then again for a soba noodle and pak choi lunch, I will probably drizzle a little on some left over tortilla before bed tonight and still have enough left to do something for my first bbq of the year this weekend!