Ingredients:
I- 32 oz bottle of extra virgin olive oil
1 bunch of fresh herbs (basic, bay, chives, cilantro, dill, mint, oregano, parsley, rosemary, thyme
8 cloves garlic peeled
1 cup sundried tomatoes (optional)
DAY ONE:
Pour olive oil into saucepan and heat over low heat. You want the oil to be warm.
Select a variety of fresh herbs to use for your infusion. Use any combination you like. Wash and dry the herbs.
Stuff the herbs, garlic, (and sundried tomatoes) into empty bottle. Use enough to fill the bottom quarter of the bottle.
Use a funnel, pour the warm oil into the bottle over your ingredients.
Store your olive oil in the fridge (since you are using perishable ingredients such as garlic)
DAY THREE
Check on the flavor of the olive oil. Garlic can overpower the other ingredients. If its just right you can remove the garlic cloves using a strainer. Be sure to put the other ingredients back in the bottle and store oil in the fridge.
DAY SEVEN
Strain the herbs, (sundried tomatoes), and garlic out of the olive oil. Store the oil creation in a cool, dark place.
If you choose to leave the ingredients in the oil, you must keep it stored in the fridge. Use within a couple of months.
**NOTE** don't be concerned if oil appears congealed. This happens because of the cool fridge temperature. The oil will liquefy at room temperature.
ENJOY!
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