"Flavoured" Oils and Vinegars

*I make my own little concoction of a handful of fresh basil leaves, several cloves of roasted garlic (peeled), and a pinch of salt, infused gently in extra virgin olive oil for a few minutes over a low heat, cooled, then whizzed up in a blender and decanted into a pretty bottle - makes a great dressing or additional flavour enhancer for drizzling over soups and stews etc when you can't be bothered making a proper persilliade or gremoulata or whatever.  I do something similar with red chillies and garlic, for Asian foods.