Italian Herb Infused Olive Oil
  • 6 Leaves fresh basil
  • 2 Sprigs fresh thyme
  • 2 Sprigs fresh rosemary
  • 2 Sprigs fresh oregano
  • 1½ C Extra virgin olive oil
  1. Set herbs out in advance in order to dry them
  2. Place dry herbs in a 12 oz bottle
  3. Funnel oil into bottle
  4. Cover tightly and refrigerate
  5. ***Using dry herbs are recommended when you are not planning on consuming oil within 2-3 days
Recipe by Surviving The Stores™ at