Try thyme, oregano, or rosemary for this infused oil.
Makes ½ cup
Prep time: five minutes, plus time for oil to cool
Cook time: five minutes
- ½ cup extra-virgin olive oil
- Fresh organic herbs (choose one variety; wash and dry completely before using):
- 4 fresh rosemary sprigs (about 4 inches long)
- 8 fresh thyme sprigs
- 10 fresh oregano sprigs
In a saucepan, combine the olive oil and herbs. On a burner set to low, heat for about five minutes, until a thermometer reaches 180 degrees F. Remove the pan from the stove and allow the oil to reach room temperature. Transfer the sprigs to a sterilized bottle or jar, then add the oil. Seal tightly and store in a cool, dark place for a few days, or refrigerate for up to a month.