Step-by-Step Instructions
1. Wash the fresh herbs thoroughly and pat them dry completely to avoid water in the oil.
2. Lightly bruise the herbs by gently crushing them with your fingers or the back of a spoon to release their aroma.
3. Pour the olive oil into a small saucepan and warm it over low heat until just warm (not hot or boiling).
4. Remove the oil from heat and add the bruised herbs to the warm oil.
5. Let the herbs steep in the oil as it cools to room temperature, approximately 1 hour.
6. Using a strainer or cheesecloth, strain the oil into a clean glass bottle or jar to remove the herbs.
7. Seal the bottle and store the oil in a cool, dark place. Use within 2-3 weeks for best flavor.
8. Optionally, label your bottle with the date and type of herbs used.