Ingredients
1 bunch (about 1 1/2 ounces) fresh woody herbs, such as rosemary, thyme, or oregano, plus more sprigs for garnish (optional)
2 cups canola or vegetable oil
Preparation
Remove leaves from herbs; discard stems.
In a small saucepan, combine the herb leaves and the oil. Place the pan over medium heat, and cook until the oil is hot to the touch, about 5 minutes. Remove the pan from heat, and set aside to cool.
Transfer to an airtight container, and refrigerate 8 hours or overnight.
Strain the infused oil through two layers of cheesecloth set in a sieve; discard the solids. Transfer oil to an airtight container; add additional herb sprigs, if desired. Store infused oil in the refrigerator, up to 2 weeks.
