Flavored Olive Oil - DIY

Making infused olive oil with herbs at home is simple. It is a light, tasty way to add flavor to many types of meals or simply as an appetizer with chunks of great artisan bread and it makes for a great personalized hostess gift.  Here's how to do it: 

1. Start with the best ingredients you can find or afford. Using good quality olive oil, fresh herbs, and organic ingredients will give you a cleaner and stronger flavor in your finished olive oil. 
2. Choose herbs based on your preference and how you plan to use the oil. Suggestions include:thyme, rosemary, sage, basil and oregano.
3. Oils are usually infused with one type of herb, but flavors can be blended to your own preference [had to add chili and garlic].
4. You can dry the herbs by leaving them in the sun for several hours. Fresh herbs can also be dried by spreading them out on a cookie sheet and heating them in the oven for a few minutes on low heat.
5. Herbs should be completely dried before using them in the olive oil to keep bacteria from forming within the oil bottle. Although bacteria will not usually form in plain olive oil, it can appear if there is water present, such as the water in fresh herbs and in garlic.
6. Use a funnel and pour the oil over the herbs, filling the bottle close to the top.
7. You can keep infused for long if you use dried herbs[from several weeks to a few months, but discard the mixture immediately if they spoil].