Ingredients:

  • 1 cup (240 ml) extra virgin olive oil
  • 1 sterilized glass jar (12-16 oz / 350-475 ml) with lid
  • 2-3 dried red chilies (like cayenne or arbol), crushed
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (optional)
  • Zest of 2 organic lemons, in wide strips
  • 1 sprig fresh rosemary
  • 1/4 cup fresh herbs (basil, thyme, oregano), chopped
  • 1 clove garlic, smashed

Instructions:

  1. Sterilize glass jars and lids to ensure long-lasting storage. (Boiling, oven, or dishwasher methods).
  2. Finely chop or prepare ingredients: chilies/garlic, lemon zest/rosemary, or herbs/garlic.
  3. Add ingredients to the sterilized jar. Pour olive oil over ingredients, ensuring they are submerged. Seal tightly.
  4. Store in a cool, dark place for at least 2 days, or ideally 1-2 weeks. Shake gently every few days.
  5. Strain oil through a fine-mesh sieve to remove solids (optional).
  6. Transfer oil to clean, sterilized jars. Label with date and type. Store in a cool, dark place for up to 2 months.