Ingredients

Greek

2 C Olive Oil

3 long lemon peel strips

6 Rosemary sprigs

1/4 t dried crushed red pepper

1/2 t peppercorns -

French

2 C Olive Oil

1 t lavender buds

1 t dried marjoram

1 t fennel seeds

1 t thyme leaves

Italian

2 cups olive oil

1/4 c sun dried tomatoes in oil - slivered

1 T dried italian seasonings

1/4 t dried crushed red pepper

Preparation

  1. Pour oil in a small saucepan over very low head add remaining ingredient and cook 10 minutes or just till oil is very warm but not joining (about 150 degrees) - remove from heat and let stand 1 hour to till completely cool.

  2. Pour oil into a bottle using a funnel. Cover and store oil in frig for up to 2 weeks

makes 2 cups