Though I always love the idea of seasoned oil,  because it is out of our usual recipes and routines, I find that we rarely use it.

This particular oil is made in Italy for Italian and English speakers consumption, and it contains:

• Sunflower oil
• Black peppercorns
• Cinnamon
• Coriander
• Lemon leaves
• Lemon grass

I personally am familiar with all of these items, except Lemon grass, which somehow I have never used, and I have not used Lemon leaves as a seasoning.  In the above mix of seasonings, the Lemon leaves are the dark green ones, the Lemon grass is the tan leaf, the Cinnamon is evident as the brown stick, the Black pepper is the set of black dots, and the Coriander is the set of tan dots.

I love dipping bread into Italian seasoned Olive oil, which is quite different from the above oil.   In specialty grocery stores they can convince me to buy various exotic ingredients or mixed products.  Today I uncorked the above bottle, at least seven years old, and separated out the spices.  The oil itself is rancid, but the bottle is nice,  and I would like to keep it.  Lesson:   To avoid waste, don’t get too many exotic oils!