Heat the vegetable oil to around 180°C.

Chop the chilies, including the standard chili flakes, Aleppo chili flakes, and cayenne pepper.

Once the oil reaches the right temperature, pour it over the bowl of spices and add a generous amount of black pepper.

Allow the oil to cool completely before mixing in the chopped chilies.

For the lemon oil, combine cold-pressed grape seed oil with lemon peel, making sure to remove the pith.

Gently simmer the lemon peel in the oil over very low heat until it becomes fragrant, then turn off the heat.

Add a bay leaf and oregano to the mixture, then let it cool and infuse.

To make garlic oil, cut the garlic cloves in half and place them in a pan with either rapeseed oil or extra virgin olive oil.

Gently simmer until the garlic turns golden, then remove from heat.

Incorporate fresh herbs like rosemary, thyme, and oregano, and pour this warm garlic and herb oil over them.

Chop the roasted garlic and mix it into your bowl.

For the smoked leek oil, char the leeks until they are black, then roughly chop them.

Heat grape seed oil to 80°C and add the smoked leek trimmings.

Remove from heat and let it infuse for at least 24 hours before straining the oil.

To prepare basil oil, blanch fresh basil in boiling water and squeeze out the leaves.

Add double the amount of oil to the weight of the blanched basil and blend until it starts to lightly steam.

Quickly chill the mixture in a bowl of ice to prevent browning.