2 Sprigs of Fresh Rosemary or 2 tsp of dried (I prefer the fresh)
2 Sprigs fresh Tarragon or Mint
2 Bay Leaves
2 Cloves of Garlic Skinned
6 Black peppercorns
3 Juniper Berries
About 1 litre/ 1 3/4 pints of Olive Oil
150ml/ 1/4 pint of Walnut Oil
Place all of the ingredients into a sterilised glass jar or bottle with a tight fitting lid seal and then shake well to mix.
Store in a cool dry place for two weeks before using then for up to three months.
Makes about 1 litres/ 2 pints
Variation and the version I have used to store the Goats Cheese in Herb and Saffron Oil
Add 2.5ml / 1/2 teaspoon saffron strands ground to the herb and garlic oil.
Serve the oil with salads as well as preserving the cheese in.
Don't you just love good food.