Flavoured Oils

Olive oil can be infused with all sorts of flavours and flavour combinations: chilli, garlic, herbs, spices etc. Here are three of my regulars.

Rosemary and garlic:

1 or 2 sprigs of rosemary and a fat clove of garlic, peeled

Basil and black pepper:

2 sprigs of basil and 8–10 black peppercorns

Chilli and garlic:

1–2 dried chillies and 1 fat clove of garlic, peeled

Method

• Infuse the flavouring of your choice in 300ml of olive oil for a few days before using. The flavours will get stronger the longer you leave them in, so if you like after a week you can strain the oil out into a clean sterilized bottle. The flavoured oils will keep for 5–6 weeks.They can be used in cooking or for drizzling.