Flavoured Oils

• Tangy Citrus Oil
• 1 lemon (small)
• 1 orange (small)
• 1/3 cup extra virgin olive oil
• 1 bay leaf (fresh or dried)
• 1/2 teaspoon black peppercorns (whole)
• Hot Chilli Oil
• 2 chilies (red bird's eye specified)
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon black peppercorns (whole)
• 2 sprigs thyme (fresh)
• Fresh Herb Oil
• 1/3 cup extra virgin olive oil
• 2 sprigs thyme (fresh)
• 1 sprig rosemary (fresh)
• 1 sprig oregano (fresh)

1. Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
2. Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
3. Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
4. Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
5. Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
6. Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
7. Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
8. Transfer to a heatproof serving bowl and serve immediately with crusty bread.

oil, lemon, orange, extra virgin olive oil, bay leaf, black peppercorns, chilli oil, chilies, extra virgin olive oil, black peppercorns, thyme, oil, extra virgin olive oil, thyme, rosemary, oregano

Taken from www.food.com/recipe/flavoured-oils-460557 (may not work)