Instructions

Drying process for redcurrants

1. Preheat the oven to its lowest temperature (around 50ºC)
2. Wash the redcurrants in a colander and tip out onto a clean tea towel. Using paper kitchen towels, gentle pat the fruit dry.
3. Line a large baking tray with baking paper and gathering the tea towel at both ends pour the fruit carefully onto the baking tray.
4. Then place the tray of redcurrants in the oven (turn the fan on if possible and dry for 8 hours (or until fully dried out). It’s vital that you dry the berries out properly as not doing so can cause bacteria and create cloudy coloured oil.

Drying process for rosemary

1. With scissors, snip sprigs off of the rosemary plant.
2. Wash the sprigs and pat dry with a paper towel.
3. Tie the sprigs in a bunch and hung somewhere dark and dry for approximately two weeks (or until fully dry).

Making the oils

1. Sterilise the bottles by washing in hot soapy water, but do not dry them with a tea towel. Instead, stand them clean roasting tray whilst wet and put them into a preheated oven at 160–180ºC for about 15 mins.
2. By hand, slide the rosemary sprigs into your bottle.
3. Then add the dried redcurrants into the bottle.
4. Using a funnel then pour in enough olive oil to fill the bottle and seal the bottle with the lid/cork and leave in a cool, dry place.
5. Add a sprinkling of edible glitter if you want to make it extra special then, once the bottle is firmly sealed, shake well and then store for at least two weeks in a cool, dark place. Test the flavour and store for longer if desired.