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.