- 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
- 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.