I make my own hot spicy olive oil. The bottle you see is a 750ml olive oil bottle, choose any and add these ingredients;
1 stick of cinnamon about 3 inch long
1/3 cup of chili peppers in flakes
2 table spoons of whole peppers
1 table spoon of rosemary (optional)

Let all the ingredients mix for about one month, the oil will change to a red-orange colour when it is ready to taste. You can add some oil as you use it.

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This is the mixer I use to make my pesto. As I gradually pick my basil, I put it into this mixing bowl, adding olive oil with it. When it is full I add the other ingredients to make the pesto;
I add olive oil, flower of salt and flower of garlic to taste.
Sometimes I add my hot oil instead of regular oil to make a hot pesto. You can put it into small containers and freeze or freeze into cubes for individual sizes.

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How to keep HERBS fresher longer;

Fresh herbs and spices; I have seen this trick on Zeste TV and it works.
Take for exemple basil, it is very hard to keep fresh basil more than 2 or 3 days before it darkens. Try this and you will see. Wash the herbs seperately to remove sand or dirt. Fill a big bowl of cold water, enough to cover the quantity of herbs you have, pour in 2 table spoons of Javex, yes yes Javex! cover for 2 or 3 minutes then rinse. Make an other big bowl of cold water but this time put 2 table spoons of vinegar, any vinegar, then rinse in running water. The vinegar will neutralize the smell and taste of Javex.
The Javex destroys all bacteria and bugs that make spices go bad so  fast. Bloth the herbs, put on or roll in paper towel and put in a covered container in the frige. I have kept fresh basil for 2 weeks, and fresh mint for 4 weeks!

Dried herbs and spices; dry the herbs, cut and place in a glass or pyrex bowl on top of the frige or a hot water radiator for about 24 hours.

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