Title: Herb-Infused Oil
Categories: Salad
Yield: 1 Cup

1	c	Olive oil
1/4	c	Herbs, chopped basil, oregano, thyme mix

1. Heat the olive oil gently over medium heat, until it is hot but not yet at frying temperature, 2-3 minutes.

2. Add the herbs. Remove from the heat. Steep uncovered for 6-8 hours.

3. Strain and discard the herbs. Put the oil in a glass jar.

Use immediately or refrigerate for up to 3 months.

Substitute for olive oil in salad dressing, use on pasta and in pasta salads.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 42

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