Infused Oils

Great for garnishing foods, cooking, marinating or bread dipping.

• Pick a good quality, light olive oil that is not too intense in flavour.
• You mustn’t boil the oil. You just want to gently warm it to take on the added flavours.
• I always strain the oil after it has infused; otherwise the flavouring ingredient can go mouldy or make the oil rancid.
• A sealed bottle will keep in a cool, dark place for up to six months.