Flavour-infused Olive Oil
Herbs such as rosemary, thyme, sage, bay, etcetera (whatever flavours you want)
Spices such as chili, black peppercorns, pink peppercorns, turmeric, etcetera (You should have enough to fill roughly ¼ of each jar or bottle)
Jars or bottles that can be sealed completely
1. Place the herbs and/or spices in a heavy bottomed pan and heat over medium for a few minutes. Add enough oil to fill up your bottles and cook on medium - medium-low for about 15 to 20 minutes. The oil will begin to absorb the intense flavors rather quickly.
2. Filter through cheesecloth and store for a few months in a dark cupboard or leave herbs in oil and store in the fridge for up to a month.
3. If you want to work with dried herbs (the flavour won't be as intense but the oil will last longer) simply select your dried herbs, fill the jar or bottle about ¼ of the way, and top with the oil. You will probably want to give your dried herb blend about a month to reach a strong flavor, but you can store it for about a year in a cool, dry, dark place.
Pairs Well With
I found this on domesticgoddess.ca a while ago. Needless to say it's a favourite of mine!