Fats are the flavor carriers in food. In addition, they can also be enriched with herbal aromas without losing their own character.

These variants of production have proven themselves:

  • Simple variant:
    • Pour 100% oil and 15-20% herbs into a container and leave in a room-warm and above all dark place for a few days.
  • Faster variant:
    • Heat 100% oil with 15-20% herbs to a maximum of 70°C and let steep for 2-3 hours
    • Optionally, oil and herbs can also be vacuumed . . .