Herbs and spices add interesting flavor to mild oil. Before pouring the infused oil into bottles, replace the fresh herbs; they will darken while steeping in the warm oil. Use in salad dressings and sauces, or drizzle on grilled shellfish, lamb, pâté, pork, tomato halves, or a sliced baguette.
2 cups extra virgin olive oil
1 teaspoon lavender buds
1 teaspoon dried marjoram
1 teaspoon fennel seeds
1 teaspoon thyme leaves
How to Make It
Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150°). Remove from heat; let stand 1 hour or until completely cool.
Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.