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Crush the herbs:
Use a mortar and pestle or the back of a spoon to gently crush the bay leaves and rosemary, releasing their essential oils.
Combine with olive oil:
Place the crushed herbs in a small saucepan and pour in the olive oil. Mix well.
Heat gently:
Warm the mixture on low heat for about 5 minutes, taking care not to let it boil or burn.
Steep:
Remove from heat and allow the mixture to steep for several hours or overnight to maximize infusion.
Strain:
Filter the oil through a fine sieve or cheesecloth into a clean jar, pressing the herbs to extract all the infused oil.
Serving and storage tips:
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