How to Make an Easy Herb-Infused Oil

This is an herb-infused oil that I concocted many years ago when I first began growing my own herbs. This is so easy to make that it qualifies as fool-proof. This herb-infused oil is particularly good when uses a a marinade for baked or grilled chicken. You might want to try it on fish, too.

Things You'll Need

• Extra virgin olive oil
• White wine
• Sorrel
• Sweet basil
• Lemon thyme
• Golden oregano
• Parsley
• Pineapple sage

Instructions

1. 

   Combine your extra virgin olive oil and white wine in equal amounts in any type of glass bottle -- or even a glass jar -- which has a lid or a stopper. Choose a white wine that you would actually like to drink.

2. 

   Add your herbs. There is no need to chop your fresh herbs. Just place them whole -- stems included -- into your extra virgin olive oil and wine. You need only use a couple of good-size leaves of the sorrel and a couple of sprigs each of the lemon thyme and golden oregano. Use about 2-3 good-size leaves of the sweet basil. Go heavy on the parsley and even heavier on the pineapple sage. (These two ingredients really make this particular herb-infused oil.)

3. 

   Shake well and allow the flavors of the herbs to infuse into the oil for at least 48 hours. Store in a cool, dry place away from any direct light.

Tips & Warnings

• This oil will keep almost indefinitely if stored properly.

• Never, ever put fresh garlic into herb-infused oils unless you intend to use the oil immediately. Fresh garlic in herb-infused oils can cause salmonella.