This beautifully scented Olive Oil took minutes to make and was a team effort. My youngest happily gathered Rosemary from the garden whilst I did the prep work.
Grab yourself a clean glass bottle and top with boiling water. Screw the lid on and leave for a few minutes. Remove the water.
Lightly crush the Rosemary and garlic and pop into the bottle. Next up, grab whatever else you fancy (I used wedges of lemon, chopped and whole small chillies and peppercorns) and place into the bottle.
Use a funnel to pour in some Olive oil, screw the lid back on and shake. Voila!! All done!
I’m going to make a cherry tomato topped focaccia tonight so I can drizzle this all over it!! Nom nom, can’t wait.