Herb Infused Olive Oils

• Greek
• 2 C Olive Oil
• 3 long lemon peel strips
• 6 Rosemary sprigs
• 1/4 t dried crushed red pepper
• 1/2 t peppercorns -
• French
• 2 C Olive Oil
• 1 t lavender buds
• 1 t dried marjoram
• 1 t fennel seeds
• 1 t thyme leaves
• Italian
• 2 cups olive oil
• 1/4 c sun dried tomatoes in oil - slivered
• 1 T dried italian seasonings
• 1/4 t dried crushed red pepper

1. 1. Pour oil in a small saucepan over very low head add remaining ingredient and cook 10 minutes or just till oil is very warm but not joining (about 150 degrees) - remove from heat and let stand 1 hour to till completely cool.
2. 2. Pour oil into a bottle using a funnel. Cover and store oil in frig for up to 2 weeks
3. makes 2 cups

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Taken from www.epicurious.com/recipes/member/views/herb-infused-olive-oils-51674591 (may not work)