We’ve used extra virgin olive oil in our recipes. Olive oils vary considerably in taste and strength. Choose one with a flavour you like. In some cases we use infused olive oils, such as chilli or basil oil.
Infused oils – you can buy these or make your own. To infuse oils, firstly wash and dry your chosen herb or spice and lightly bruise to release the flavour. Place the herbs or spices in a clean, sterilized jar or bottle and cover with warmed oil. Seal tightly and leave in a cool, dark place to infuse for about 2 weeks. Leave the herbs and spices in if you want a stronger flavour or a decorative look, otherwise strain. Use the oils within 2 months of initial bottling. Some suggested flavourings are basil, chilli, rosemary, thyme, tarragon, cardamom, star anise or cloves