Herbed Flavored Olive Oil
Contributed by Pam (via Susan)

Makes about 3 to 4 cups

       4 to 6 fresh basil and/or sage leaves (no stems)
       3 to 4 sprigs each fresh thyme and marjoram or oregano
       2 sprigs fresh rosemary
       3 to 4 cups extra virgin French or Italian olive oil
       2 to 3 garlic cloves, peeled and halved

Pick over herbs, discarding any bad or discolored herbs; crush herbs to
bring out flavors. In a large heavy stainless saucepan, combine herbs,
oil and garlic. Warm gently over very low heat for about 10 minutes (keep
temperature under 225 degrees F). Pour into a very clean jar, cover and
seal tightly; store in refrigerator for 48 hours to allow herbs to steep
in oil. Pour olive oil over a paper coffee filter, which has been coated
with other vegetable oil, into a clean bottle (Discard herbs and garlic).
Cork tightly and refrigerate until ready to use so that rancidity does not
occur. Since olive oil may become cloudy if refrigerated, allow oil to
stand at room temperature for about an hour before using. Best to use
within 2 months.


NOTE: If giving as a gift, pour into a clean decorative glass bottle, cork
tightly, and tie several strands of raffia into a bow around the neck of
the bottle. Suggest recipient store oil in refrigerator for best keeping
qualities.

NOTE: If just using oil as a decorative item in the kitchen, may add some
sprigs of fresh herbs and peeled cloves of garlic and/or dried whole chile
pepper to bottle just before corking.