- 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.