Flavouring Olive Oil

Flavouring Olive Oil
Good flavours: garlic, oregano, rosemary, bay leaves, chillis, dried paprikas, cumin seeds, thyme and basil.

How to:

1. Take a jar or bottle, sterilised, clean and dry
2. Fill with oil, but not all the way to the top
3. Add your flavourings, which should be dry, not wet, and not washed, to keep their flavour. herbs from your garden or window box would therefore be ideal as you know where they have been, and where you have dried them!
   
4. Seal tightly
   
5. Store in a cool dry place for two weeks (1 week if using fresh chillis) before removing the herbs, which should have imparted their flavour. This will allow the oil to keep for longer.

Delicious drizzled over salads, as an accent on top of soup, with savoury pancakes, fresh bread, bruschetta... do you have any other ideas?

photo with thanks to cerolene