Sage & Clementine Infused Oil


  • Zest of 1 clementine removed in long strips with a vegetable peeler
  • Extra virgin olive oil
  • Fresh sage (washed and dried)


  1. In a small saucepan combine clementine zest and oil, cook over a medium heat until the zest bubbles (for around 30 seconds). Remove from the heat and let cool for around 3 minutes. Stir in the herbs and let sit for at least 20 minutes. Once fully cooled pour into your Typhoon oil drizzler to store. You can leave the zest and herbs in for a stronger taste or just remove with a strainer. Keep refrigerated and use within 1 week.