Flavorfully Infused Oils

• 1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
• 2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
• 4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
• Pinch salt
• 1 cup extra virgin olive oil

1. Combine ingredients in a saucepan over low heat.
2. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
3. Cool, then use a funnel to pour oil into a clean bottle or other container.
4. Refrigerate and use within a month or so.

rosemary, whole spice, garlic, salt, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1014238 (may not work)