Herb-Infused Olive Oil

1. 1

   In a food processor, combine the parsley, basil, chives and 1/2 cup of the olive oil and process to a loose paste.

2. 2

   Let stand for 1 hour.

3. 3

   Pour the oil through a fine sieve into a tall, narrow jar, stopping when you reach the sediment at the bottom.

4. 4

   Add the remaining 1 1/2 cups of olive oil.

5. 5

   Submerge the thyme and rosemary sprigs in the oil.

6. 6

   Cover and let stand for 3 to 4 weeks in a cool, dark place.

7. 7

   Funnel the oil into a glass bottle, discarding the herb sprigs.

8. 8

   Store in a cool, dark place for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.