Have the following items & ingredients ready:
- Riverbend extra virgin olive oil
- Glass bottle with a cork
- Fresh lemon
Use the skewer to poke the lemon zest down into the bottle. The peel will coat the inside of the bottle and add flavour to the oil. Insert a sprig of rosemary, fresh oregano and peppercorn into a mortar, gently mushing it together. The rosemary and oregano create a visual element inside the bottle as well as adding flavours and scents.
Insert your ingredients into the bottle, using the funnel when necessary. This mixture can be used immediately, but is best to leave for 1-2 weeks for more infused flavour.
Infused olive oil should be good for around 6 months. Sometimes the bottle will become cloudy depending on your chosen ingredients, but this is fine. The olive oil will preserve the ingredients, it just doesnt look as great anymore! 😉