A versatile player in a well-stocked pantry, herb-infused olive oil is easy to reach for in a variety of recipes. Add a layer of flavor to pasta and salad dressings, or use as a dipping oil for crusty artisan breads. Drizzle over baked potatoes, baste grilled meats or add to a marinade. Anywhere you would use olive oil is a perfect time to use this delicious variation.

INGREDIENTS:
2 cups fresh, top-quality extra-virgin olive oil
1 -2 oz herbs, leaves and stems (oregano, thyme, rosemary, parsley, basil, sage, etc) - this is a great way to utilize herb stems, or any herbs that may be a bit too old to enjoy fresh

DIRECTIONS:
In a saucepan, bring olive oil just to a simmer and then turn off the heat. Be careful not to boil the olive oil - it will cause the oil to break down, creating unpleasant odors and flavors. Crush and rub the herbs in your hands to release their natural aromas and add them into the oil. Cover and steep overnight in the refrigerator. Strain through a fine mesh strainer and discard the herbs. Store in the refrigerator for up to two weeks. 

PLEASE NOTE:
By adding fresh herbs, the olive oil is no longer shelf stable and must be refrigerated. It will become thick and cloudy in the fridge but don’t worry, that’s totally normal! (and a sign of good quality olive oil!). The oil will return to a liquid state after coming up to room temperature.  

You may choose not to remove the herbs from the oil to enjoy their beautiful appearance, but make sure to use the oil within 3 days, and keep refrigerated. The herbs will continue to release moisture and will create off-flavors if not removed.