One of the oldest and most popular spices in the world, saffron is known for its colour, flavour, smell and health benefits.
- In a saucepan, heat the wine and the saffron and reduce until the liquid is evaporated. Add the oil and stir gently.
- Cool, pour into sterilized jars and seal.
- Allow flavour to develop in a cool, dark place for one week.
- Store the oil in the refrigerator.