Oils infused with herbs and flavours are very handy to have in the kitchen. They can alter a salad from yawn to yum in a flash. I particularly like basil oil and use rosemary oil when I am roasting lamb. You can infuse any variety of oil, I use a mild olive oil for infusions destined for salad and then any mild vegetable oil if you plan to use it for roasting etc.
It is important to use dried ingredients, if you use wet basil or fresh garlic, it contains a large percentage of water and this can cause bacteria to grow in the oil and give you botulism, which is not worth the risk.
So choose your dried ingredient (or dry them by hanging in a dark place for a week or so) and an attractive bottle. I try and remember that any old bottle produces oil that tastes just as nice but I do love pretty bottles! You can buy bottles that would make lovely gifts filled with oils from Lakeland the kitchen company.
Insert dried ingredients into your bottle and then fill up with oil. Leave on a sunny windowsill for a couple of weeks before using – there see that doesn’t stretch anyone’s cooking abilities! I recommend keeping the infused oil in the fridge just to be safe and I usually err on the side of making it little and often rather than vast quantities that will take forever to finish.
My suggestions for things to flavour the oils would be dried lemon/orange peel, basil, rosemary, garlic, chilli and so many more that I am sure you can think of… they make a lovely nibble before a meal as a dip with chunks of a really good or unusual bread too!