January 4th, 2011 
Chef Use the same basic method to make all of these oils, just varying the flavouring ingredients. The golden rule is to always use the best oil you can find.
- Juniper berry & bayleaf oil
- Chilli & peppercorn oil
- Garlic & basil oil
- Cumin, coriander & caramom oil
Pour 500ml extra virgin oil into a saucepan and heat very gently with your chosen set of flavourings. The idea is just to warm the oil, not to get it hot. Remove the pan from the heat and leave it to cool completely, then pour the oil and the flavourings into a 600ml bottle. Leave the bottle to stand in a cool place for at least 2 weeks before using. The garlic and basil oil contains fresh ingredients, so it must be strained after 2 weeks to prevent harmful bacteria from growing. They can then be pored into clean bottles and kept like the other oils for up to 6 months.
Juniper berry & bayleaf oil
1 tablespoon juniper berries
3 dried bayleaves
This is an ideal oil to drizzle over any game dish.
The interesting flavours also make it ideal for using in sauces and dips.
Chilli & peppercorn oil
15 Chillies slightly crushed
2 tablespoons mixed peppercorns
Use this oil to drizzle over freshly cooked pizzas.
The chilli gives it a kick, so try a little before you completely cover your food.
Garlic & basil oil
10 – 12 garlic cloves peeled
Few fresh basil leaves:
This oil is perfect for making quick and interesting Italian Bruschetta
Cumin, coriander & caramom oil
1 Tablespoon cumin seed
1 Tablespoon coriander seeds
10 cardamom pods,crushed
This flavoured oil works perfectly well with any Indian dish and gives a particular taste to rice salad.
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