Using a dry , clean , sterilized , glass jug , jar or bottle with a air tight sealed lid , preferable cork , making sure that the jug is completely dry before using it , to prevent any bacterial growth .

* Step 2

This can be made with pre-dried or fresh basil or herb of your choice . I used fresh basil this time .

* Step 3

If using fresh herbs , you will need to rinse and dry them first , making sure they are completely dried before using them , to prevent bacterial growth once the oil is infused . You can dry them by either leaving them out in the sunlight for several hours , or , you can lay them out onto a baking tray and placing them in an oven on low heat for few minutes , or until all moisture is removed .

* Step 4

Now using the prepared dry glass jug , take the prepared basil or herb and either brake it up a little if you like , or just as it is , place it down into the jug until all is in the glass jug .

* Step 5

Next using a funnel , pour the extra virgin Olive oil into the prepared basil filled glass jug until almost full , them seal top with an airtight lid to seal and store in the fridge until needed . The oils will picking up the herb flavours quickly and will intensify over time . This will last a week or so , but if you notice it starting to spoil after some time , discard immediately and do not use .

* Step 6

If using store bough pre-dried herbs , place them all into the prepared glass jug and then using a funnel , pour the extra virgin Olive oil into the herb filled jug until almost full , seal with an airtight lid and shakes to mix , then store in the fridge until needed , using the pre-dried herbs , this will last several weeks to months , but same as fresh herbs , if you notice it starting to spoil after some time , discard immediately .

* Step 7

Another way i like to infuse my extra virgin Olive oil , and wanting immediate infused flavours , and to help prevent bacterial growth , also making it last longer , is to heat the oil and herbs together in a pan on the stove top , over low heat , for several minutes to release the herb oils . Then remove from the heat and using a funnel , pour the herb oil mixture into the prepared glass jug until almost full and seal with airtight lid to real and store in the fridge until needed , or use immediately . This was it will last several months , but as the others , if you notice it starts to spoil after some time , discard immediately .

* Step 8

If you prefer a clear infused oil mixture , them follow previous step (step 7) up until taking off the heat . Once you take it off the heat , using a sieve , strain the oil mixture to remove all herb bits , then using a funnel , pour the clear infused oil into the prepared glass jug until almost full and seal with airtight lid to real , store in the fridge until needed . Or use immediately . And note same as all other ways , if you notice it starts to spoil after some time , discard immediately .

* Step 9

NOTE : the the oils will pick up the flavours of the herbs almost immediately and will intensify over time .

* Step 10

ALSO : other things i like t infuse in extra virgin Olive oil are , oregano , thyme , rosemary , sage , garlic chives , garlic cloves , lemon wedges , peppers , and just about any herb you like , all make great infused oils , enjoy . :-) but just remember , when it's made with things like the garlic , lemon or peppers , it won't last as long as the dried herbs .

Note: if there is a photo you can click to enlarge it