Herb Infused Olive Oil

  Posted on March 13, 2012  by Leslie Blythe  No comments

Dip that deliciously crusty hot steaming bread into it!

I’m sure you have tiny little plates someone gave you and you never use them. Well, break those babies out – for your Italian night dinner!  Make an herb infused olive oil to dip that deliciously crusty hot steaming bread into it!

Herb Infused Olive Oil

6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1½ cups extra virgin olive oil

Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.