Spiced olive oil

Ingredients:

• 2 cups of olive oil
• 1 pod hot pepper
• 3-4 peas of black and allspice
• 1-2 sprigs of thyme, rosemary and sage
• 1-2 bay leaves

Preparation:

1. Wash and dry the sprigs of herbs and the pepper pod thoroughly. Place the herbs, pepper pod, peppercorns and bay leaf in a clean, dry glass container. Pour in oil, seal tightly and place in a cool, dark place for 1-1.5 months.
2. Afterwards, strain and store in a tightly sealed container in the refrigerator for up to 2-3 months before use. Suitable for dressing vegetable salads and appetizers, as well as for marinating hot fish or meat dishes.