Flavoured Aromatic Herb And Fruit Oil - cooking recipe

Ingredients

1 1/8 liters olive oil
Selection of Fresh herbs such as
rosemary
tarragon
lavender
bay leaf
thyme
marjoram
basil
6 -10 black peppercorns
2 slices orange zest or 2 slices lemon zest
2 red chilies (optional)
2 -4 garlic cloves, peeled (optional)

Preparation

First harvest your herbs; make sure if they are near a road or busy walkway that they have been gently washed in water OR wiped clean.
Ensure they are dry before addng to the bottles.
Make up a small bunch for each bottle; such as a sprig each of Thyme, Bay, Tarragon & Rosemary.
Take two clean & dry 1 pint jars or bottles (I keep interesting & attractive wine, oil and vinegar bottles!) and put the herbs, peppercorns, orange and/or lemon peel and chillies(if using)into them.
Fill up with the olive oil, seal with a cork preferably and store in a dark and cool place for 2 weeks.
Shake the jars/bottles on a daily basis.
After 2 weeks the oils will be ready to use - but they will be more herb infused if you leave them for up to 4 weeks.
Use within 6 months.
Decorate with raffia, handmade ribbons,sprigs of fresh/dried herbs & then hang a recipe from the neck of the bottle - great to give as a gift.