(From the kitchen of Marge Clark)
6 fresh rosemary springs
6 whole black peppercorns
3 garlic cloves, coarsely chopped
3 bay leaves
2 fresh thyme sprigs
2 fresh oregano sprigs
Put herbs and other seasonings in a clean quart glass jar or bottle. Add olive oil (use only a good grade extra-virgin oil) to nearly fill the bottle. Put lid on tight. Store in a cool, dark place for a week to 10 days before using. Use in vinegar and oil salad dressings and in marinades. Saute hamburgers or chicken breasts in it. Makes 1 quart.
Keep refrigerated when not using. Olive oil will congeal when it’s cold, so set the bottle out of the refrigerator for a little while before you want to use the oil.
