Olive oil with basil

In a clean bottle that has been rinsed and dried, place 4 sprigs basil together with two crushed cloves of garlic.   Add two cups of virgin olive oil and seal the bottle with a cork. The aromatic oil will be ready in about ten days.

Basil-flavoured olive oil goes very well with raw     vegetables, especially tomatoes imagine slices of tomato with feta cheese on top, sprinkled with basil-flavoured olive oil, or in tomato sauce, and of course it is one of     the best for dipping pieces of bread crusty or pita bread, or dipping chips.                                                          

Olive oil with garlic

Blend 4 cloves of garlic with 4 tablespoons of olive oil, then strain with cheesecloth and transfer into a bottle and add 2 cups of olive oil. Store in a cool, dark place for 4-5 days.

Garlic-flavoured olive oil goes very well with grilled bread and pasta, soups, sauces, grilled meat and fish, salads, and raw vegetables.

  Olive oil with myrtle

In a bottle add two sprigs aromatic myrtle herb and two cups of olive oil. Seal with a cork and place it in a cool dark place. It can be used in two weeks.

Olive oil with spices

Add 5-6 peppercorns, 4-5 grains of allspice, 1-teaspoon whole cumin seeds and 1 stick cinnamon into two cups of olive oil. Store in cool dark place for a week.

Olive oil with chilli peppers and bay leaves

2-cups olive oil, 1-teaspoon chilli peppers flakes and 3 bay leaves, rinsed and dried.

This olive oil keeps for a long time.

Olive oil with lemon

Rinse and dry three small lemons, and stick three cloves in each. Place the lemons in a glass jar and add one litre of olive oil. Seal the jar and store in a cool and dry place - it can be used after a few days.

Lemon-flavoured olive oil can also be prepared by using lemon peel instead of whole lemons. 

Olive oil with garlic and rosemary

In a bottle containing two cups of olive oil, immerse 2 cloves of garlic, 1 sprig of rosemary and 5 peppercorns. Store in a cool, dark place. Remove the aromatics when the olive oil is ready to use.

Rosemary-flavoured olive oil goes with roast potatoes, aubergines and lamb

Olive oil with oregano

It is preferable to use fresh oregano for a stronger flavour.                      

It is prepared by adding 2-3 sprigs of oregano in two cups of olive oil.

This olive oil can season anything, from salads to meat and fish. It is similar to basil-flavoured olive oil, and can be complemented with lemon-flavoured olive oil.

Olive oil with fennel

Place two cloves of garlic optional in a bottle, two-three whole cloves, and three-four sprigs of fennel, washed and dried.  Also fennel seeds can be used, one teaspoon is sufficient. Add two cups olive oil, seal and keep in a cool dark place for two weeks.

If fresh fennel been used, discard fennel, when bottle is open.

Olive oil with chilli peppers

1-tablespoon chilli peppers flake

2-cups olive oil

Seal bottle with cork place it in cool dark place for two weeks.

Ideal for grilled meats, omelettes, tomato sauces for pasta and pulses navy or roman beans, lentils and chickpeas.

Olive oil with herbs

In a large bottle combine 4 cups olive oil, add 3 sprigs oregano, 1teaspoon thyme, 1-teaspoon rosemary and 1 teaspoon of dried basil. Seal and store in a cool place for one week. The herbs can either be left in the bottle, or can be removed by straining the olive oil through a cheesecloth or coffee filter.  

Vinaigrette sauce with garlic and capers

1 cup of olive oil

1 small cup of good quality vinegar

1 clove of garlic, sliced

1 tablespoon of capers

Peel of half a lemon

Place the vinegar and aromatics in a small saucepan, bring to the boil, and strain through a cloth or coffee filter. 

Mix the vinegar with the olive oil and pour into a bottle. Store in a cool and dark place.

The garlic, capers and lemon peel can also be added directly to the vinaigrette sauce, without prior boiling. 

Aromatic oils can be served on bread in place of butter.