1 cup chopped fresh herbs (any combination of basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, savory, and sage) - OR - ⅓ cup dried herbs or a blend such as herbes de Provence
1 tablespoon coarse (kosher) salt
1 teaspoon ground black pepper or red chilli flakes
1 tablespoon granulated garlic or 5 to 6 fresh cloves, minced
Instructions
Warm 2 cups of olive oil to about 100 degrees F. Add 1 cup of chopped fresh herbs or ⅓ cup dried herbs. Add the salt, pepper, and garlic. Stir together and allow to steep for a day. You can keep any leftover herb oil in the refrigerator for up to 2 weeks.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/04/05/herbs-infused-olive-oil/