Our infusion process takes a painstaking 6 weeks for each herb. The whole herb is first immersed in virgin olive oil at a ratio of 2:1. This is then kept at a constant 20 degrees C for 2 weeks. We then liquidise the herb and oil and place on an agitation table for 24 hours. The infusion is then allowed to stand for 4 weeks at room temperature. It is then filtered to remove any solids. The solids that remain are then placed in a press for 24 hours to extract every last ounce of goodness. The two parts are then combined and filtered again before bottling.
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