For the barbecue spice oil, wash the rosemary sprigs, mint sprigs and bay leaves and dry them well (feel free to let them dry for a day).
Fill a suitable sealable bottle with the herbs, garlic, chili flakes, peppercorns and coarse wild garlic salt and fill with canola oil (the herbs must be completely covered).
Close the bottle with barbecue spice oil and leave to infuse for approx. 2 – 3 weeks in a dark cool place (e.g. cellar).
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