Making a lot is as easy as making a little. Save up any wine corks you can get, to use in bottling. If not, they are relatively easy to find. I found all kinds of bottles to look good when the labels are soaked off.
Peanut oil is a great base for stir-fry oils, since it can take the high temperatures.
Olive oil is super for use on and in pasta and breads. Just drop it in a bunch of vinegar in the fridge for 12 to 24 hours, fish it out, and you're ready to go. For the peppers, you can acidify fresh ones, but dried ones hold up better and don't require any special treatment. I like big red Anaheims. They flavor the oil quite well and look cool in the bottle.