Simple Herb Infused Culinary Oils

1 large mason jar
Fresh herbs (rosemary, thyme, dill, basil, tarragon etc)
Highest quality olive oil

Chop your herb of choice as fine as possible. The more surface area exposed, the better the extraction. Fill your jar at least 1/3 full of the fresh, chopped herb. Cover completely with olive oil until your jar is at least 2/3 full. Cover with a tight fitting lid, give it a good shake then let sit in the sun for a solar infusion for about 3 days, shaking at least once every day. Once infused, strain out all of the herbs using a fine mesh strainer or cheese cloth and store the infused oil in a glass container out of direct sunlight. Enjoy on salads, or as a dipping oil in the summer months. | 23-Jul-2018