Resting time : 24 h for best flavour

 

  1. Separate and chop the stems of thyme and rosemary
  2. Zest the lemon
  3. Mix the chilli, crushed peppercorns, lemon zest, crushed garlic with the flat side of a knife
  4. Cut the Comté and Mimolette into bite size cubes and put them into your jar
  5. Pour the oil over the cheeses, close and leave to marinate in the fridge for at least 30 minutes but ideally for 24 jours to allow the flavours to mix together

 

Tips : Prepare several jars and vary the flavours by adding little honey, dried tomatoes, pesto, tapenade etc. Make sure you keep the oil as it will be delicious in a vinaigrette or for cooking fish or poultry.

 

Recipe and styling : Annelyse Chardon