Spiced Oil with Ginger

Peel the ginger and cut a walnut-sized piece into thin slices.

Place the cinnamon sticks, cloves and the ginger slices into a clean, dry bottle.

Fill with olive oil until all the spices are completely covered, and close the bottle tightly.

Let the bottle infuse for 3–4 weeks in a dark, cool place.

After the infusion time, strain the spiced oil through a fine sieve or cloth if desired and close again.