Preparation:
Use a funnel and put herbs and spices into a wine bottle. Pour in oils and seal with plastic wrap. Place bottle upright in pot that is deep enough to allow most of bottle to be submersed and not float. (I use my tall and narrow asparagus steamer) bring water to simmer and process for 1 hour. Seal (corks work well) and let this oil sit for 2 weeks for flavours to develop. | 