Basil-scented olive oil

Really the easiest thing to do on earth: I make my own flavoured olive oile every year, at the beginning of the summer when basil is at it's best and my terrace is so full of it I don't know what to do with it (besides pesto of course). Just pick a bunch of fresh basil leaves, was it ad dry it carefully. Put the leaves in a small bottle, add some peppercorna, a clove or two of garlic and, if you like it hot, a slice of red hot pepper. Cover with decent extravirgin olive oil (my calabrian mother-in-law's olive oil is perfest for this, if you don't have olive trees in the family at least dont use any non-italian olive oil, please :-) Let the whole thing rest for a week, remember to shake the bottle every day or so. After a week, filter the oil and pour it into a dark bottle (light is no good for preserving scented oil), and use it wherever you like, on salads, bruschetta, grilled fish etc.