Ingredients
- FOR TANGY CITRUS OIL
- 1 lemon, whole (small)
- 1 orange, whole (small)
- 1/3 cup olive oil (extra virgin)
- 1 bay leaf (fresh or dried)
- 1/2 teaspoon black peppercorns (whole)
- FOR HOT CHILLI OIL
- 2 red chilies (red bird's eye specified)
- 1/3 cup olive oil (extra virgin)
- 1/2 teaspoon black peppercorns (whole)
- 2 thyme sprigs (fresh)
- FOR FRESH HERB OIL
- 1/3 cup olive oil (extra virgin)
- 2 thyme sprig (fresh)
- 1 rosemary sprig (fresh)
- 1 oregano sprig (fresh)
How to Make
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Step 1: Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
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Step 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.
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Step 3: Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
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Step 4: Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
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Step 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.
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Step 6: Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
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Step 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.
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Step 8: Transfer to a heatproof serving bowl and serve immediately with crusty bread.
We hope you enjoy this recipe!
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