Take the three cloves of garlic, place them on a cutting board. Place the
flat side of a large butchers knife on each clove, and hit the knife firmly
with the side of your fist, partially crushing the garlic. Peal the skin off the crushed
cloves. Chop the garlic into small pieces approximately 2mm across.
In a small pan, heat the olive oil. Put the garlic, rosemary and chili oil
in the olive oil, and stir until the garlic is cooked to a light brown.
Reduce heat and add butter. Stir until butter is melted, then remove from heat.