Infused Oil –Chili, thyme & sage, garlic

The simplest way to dress pasta or a salad is to have a ready store of infused oils. All you need is good quality olive or safflower oil (olive lasts 1 month, safflower lasts 2). A choice of ‘aromatics’ and a little warmth. Start with 3 small glass bottles that hold 1 cup of oil. Crush 8 cloves of garlic. ‘Flower’ about 8 red chillies. Find some crisp, dry thyme and sage (blast it with your hair dryer for a minute to dry properly). Now place each of the above in individual jars. Warm oil gently (not hot) and pour into each jar. Cover. Keep at room temperature or in the sun for about ¾ days. Then refrigerate.