To allow the flavors to infuse into the oil, muddle or roughly chop your flavoring of choice. Add to the oil and warm over medium heat until just bubbling. Let cook for 5 minutes and remove from the heat. Let cool completely.
Remove the flavoring to keep the oil from getting cloudy. If you have used ground spices, drain using a sieve or colander lined with cheesecloth. Pour the oil into storage containers. Refrigerate for a longer shelf life up to one month.
Flavoring ideas: raw unsalted nuts, citrus zest (colored part only), aromatics (wash even after peeling to remove all dirt and impurities), fresh herbs, garlic or a combination of two or three flavors.