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  • 1 cup extra-virgin olive oil
  • 1 large rosemary stalk, cut into 2-inch segments
  • 2 oregano sprigs
  • 2 thyme sprigs
  • 2 dried red chiles
  • 1 clove garlic, quartered


  1. 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.

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The recipe was originally published as Herb-Infused Olive Oil on

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