You are here: Home » Recipes » Herb-Infused Olive Oil Herb-Infused Olive Oil Kitchen Tested Yield 1 cups Prep 5 mins Cook 0 mins Use this flavorful oil in salad dressings or drizzle over grilled meats or vegetables. PrintEmail Here's a flavorful oil that'll make your salads pop all summer. Or use it as a finishing oil, drizzled lightly over sautéed pork cutlets, grilled vegetables, or salted, sliced tomatoes. Ingredients 1 cup extra-virgin olive oil1 large rosemary stalk, cut into 2-inch segments2 -- oregano sprigs2 -- thyme sprigs2 -- dried red chiles1 clove garlic, quartered Instructions Place all the ingredients in a large jar. Seal tightly and set aside for at least 2 days, or refrigerate for up to 2 weeks (return to room temperature before using). Strain before using. Recipe by Bruce Weinstein and Mark Scarbrough.