Neni uses this oil in salads, as a garnish, and in some dishes, like Stewed Mushrooms (see recipe in GKE: Eat Some Fresh). It is delicious, especially since she uses her own family oil. Use a good quality extra virgin olive oil and don’t be tempted too add oregano: Neni thinks it is too harsh. The major player flavor-wise is the thyme! And remember: never leave garlic cloves in oil at room temperature for more than a day or so, or the oil may become contaminated with the bacteria that causes botulism.
1 quart extra virgin olive oil
1 heaping tablespoon dried thyme
10 bay leaves
1 tablespoons dried rosemary (a large dried sprig, broken in pieces will do)
1 tablespoons dried marjoram
Combine the oil with the herbs in a quart jar and cover. Allow to steep at room temperature for 1 week. Strain the oil into a bottle to use. You can return the herbs to the quart jar and replenish with oil: the herbs will continue to flavor the oil for 6 months!