Spice olive oils

Preparation of chili oil:
Put the chili peppers, peeled garlic and bay leaves in a screw-top jar. Pour in olive oil. Leave to infuse for two weeks in a dark place (e.g. cellar). Use the oil within two months.

Preparation of lemon thyme oil:
Wash the organic lemon with hot water. Peel the skin thinly with a peeler. Fill the screw-top jar with thyme and lemon zest and pour in the olive oil. The herbs must be completely covered by the oil. Leave to infuse for a week in a dark and cool place (e.g. cellar). Then remove the fresh herbs and lemon peel with tweezers. Use up the oil within a short time.

Preparation of herb oil:
Put the thyme, rosemary and peeled garlic in a screw-top jar. Pour in olive oil. The fresh herbs must be completely covered with oil. Leave to infuse for two weeks in a dark and cool place (e.g. cellar). Then remove the fresh herbs with tweezers. Use the oil within one month.