After my experiment with gourmet sea salt, and past experiences with infusing alcohols, olive oil was the next logical step. At least to me. I love when Italian restaurants line their shelves with huge bottles of olive oil filled with floating peppers, sun dried tomatoes, herbs and spices. Without fail you can walk into some of the most illogical stores–Marshalls, Century 21, Home Goods, and find bottles of gourmet alcohol. I figured if gourmet sea salt was so easy to recreate, why not fancy olive oils?