In many kitchens there’s a quiet collection of overlooked ingredients: a jar of chillies pushed to the back of the shelf, citrus rinds rich with fragrant oils, whole spices bought with good intentions. On their own they linger. Gently warmed together in olive oil, they release deep, aromatic flavour - perfect for spooning over blistered peppers, drizzling over milky mozeralla or using as the base for a glossy aglio y olio pasta.
This recipe is a template rather than a rulebook. Use it to turn trimmings, peels and spices into something useful. Choose a few flavours that complement one another and keep the combination simple.
Makes 250ml
Ingredients
- Assorted herbs and scraps - garlic skins, onion skins, chilli seeds, outer leek leaves, celery leaves, spring onion tops, unwaxed organic orange or lemon peel, a sprig of thyme or rosemary.
- 1–2 tsp whole spices (such as star anise, cloves or cardamom; optional).
- 250ml extra-virgin olive oil.
Method
Place a small saucepan over very low heat. Add the scraps and any whole spices, choosing two to four flavours that work well together.
Pour over the olive oil. Warm gently until the oil just begins to bubble. Keep on low heat for about 15 minutes, allowing the flavours to infuse without frying the solids.
Remove from the heat and leave to cool completely. Strain, if desired, and decant into a clean bottle or jar. Use immediately, refrigerate for up to two days (the oil may solidify slightly but will liquefy at room temperature), or freeze for up to three months.
Do not store for longer, as infused oils can become unsafe.