By Melissa Clark, recipe from Fine Cooking
4 medium fresh sage sprigs
4 small fresh rosemary sprigs
4 small fresh thyme sprigs
3 cups good-quality extra-virgin olive oil
Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.
Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. bottles; tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.
You can use only one or two herbs instead of all three, or substitute other herbs, if you prefer. Tarragon, basil, marjoram, dill, parsley, and oregano all work well.