Wearing gloves, finely chop and weigh the chilies (10 g).
Combine the olive oil (1200 ml) and chopped chilies (10 g) in a pot over low heat, aiming for ~100°C (turn off occasionally so chilies don't burn). Hold for about 1 hour.
Turn off heat and cool towards room temperature over a couple of hours.
Bottle with a funnel, evenly dividing chili bits and seeds, and add about 5 whole dried chilies per bottle (15).