Flavoured oils - fill a clean bottle with cracked black pepper, some rosemary, thyme, dried garlic flakes and some dried chili. Fill the bottle with good quality oil and leave it out a day or two. | Photo by Alexandra Grablewski
DIY Infused Olive Oils. Read up on safety first. Commenter wrote: Please be careful with your oils. Botulism can grow where any water is present. Garlic (more common) lemon peel, and any fresh herbs are at risk. To avoid any chance, refrigerate and use within a week. Other methods are using dried OR preserved herbs/garlic (vinegar or brine) and just adding oil (or heating oil) together.