Herb-Infused Oil

Thoroughly clean the preserving jar and bottles and let them dry completely.

Prepare the rosemary, basil, marjoram, thyme and bay leaves and place them in the blender.

Add a small portion of the olive oil to the herbs and finely chop everything in the blender.

Add the remaining olive oil and briefly blend again until smooth.

Pour the herb-oil mixture into a preserving jar and seal it tightly.

Let the jar steep for 2 weeks in a cool, dark place.

During the steeping time stir or shake daily.

After 2 weeks strain the oil through a fine sieve.

Pour the filtered herb oil into well-cleaned bottles, add 1–2 herb sprigs and close tightly.

Store the bottles in a cool, dark place.