495 ml Olive oil
10 g chili(es)
Seed the chilies and cut into rings. Put chili rings and olive oil into the 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the whipper by pressing the lever. Pour the olive oil through the iSi funnel & sieve into a glass.