Ingredients
2 cups extra-virgin olive oil
2 or 3 sprigs herbs (rosemary and thyme)
Preparation
Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
