Infused olive oils

3 sealable glass bottles

Rind of 2 clean lemons, peeled in wide strips

4-6 sprigs rosemary, washed

6-8 cloves garlic

Olive oil

+ Wash and rinse jars.

+ Place half the rind in 1 bottle, half the rosemary in another bottle and half the garlic in the last bottle. + Place remaining flavourings in separate bowls.

+ Measure enough olive oil to fill 3 bottles and pour into a pan. Heat until bubbles form then let cool for 10 minutes. Pour oil equally into the 3 bowls and allow ingredients to steep for about 40 minutes.

+ Strain oil into your jars and seal.