Piri Piri (Spicy Herb Oil) - cooking recipe

Ingredients

2 teaspoons dried oregano
2 bay leaves, crumbled
1 teaspoon fennel seed (optional)
4 sprigs fresh thyme
2 sprigs fresh rosemary (optional)
2 teaspoons crushed red pepper flakes (see note below)
1 cup olive oil, more as needed (does not need to be extra virgin and can be combined with grapeseed oil)

Preparation

In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
Turn off the heat and when they stop sizzling, cover and allow to cool.
Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.