A few weeks ago, we decided it would be fun to use up our excess of herbs and make flavored olive oils. I bought some bottles for pretty cheap online -- the kind with the cool pour spout on top so you don't make a mess pouring olive oil -- and we used up a big jug of olive oil to fill them.
We used 16-ounce bottles and put a few sprigs or handful of leaves in each. (Important note: we dried the thyme, rosemary, and savory/sage in the oven on about 400 for a few minutes. The basil we just dried with a paper towel and then stuck in the bottle, and that had bad results...it turned white after a week in the fridge.)
Then Jason used a glass measuring cup with a pour lip to add the olive oil. After that, just cap it and let it sit for about a week before you start using it.
So far I think the rosemary is the most flavorful, and we only used a few rosemary "leaves" (needles?) for that one. Jason mixed some of that with powdered parmesan and put it on the edge of a pizza crust and it was really, really good. Please-don't-ever-make-breadsticks-with-this-stuff-on-it-cause-i-won't-be-able-to-stop-eating-them good.
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