HANDS-ON TIME
10 MIN
TOTAL TIME
40 MIN
Makes 1 cup
This recipe is a spin-off of a dried-herb dip that Jason has made, somewhat sheepishly, for years. He thinks it’s the silliest thing ever but I’ve always loved it—we even bought a special bowl for it. I’ll convince him at some point to let me publish his recipe, but in the meantime, I’ve made my own variation. I infuse fruity olive oil with herbs, like bay and rosemary and oregano, then drizzle it on creamy feta dip. I think it’s a great dip for bread, too. Be sure to tell Jason if you agree.
In a small jar or plastic container with a tight-fitting lid, combine the olive oil, bay leaves, oregano, rosemary, and red pepper flakes, then shake well. Season the dried herb oil generously with salt and black pepper. Shake again and let stand at room temperature for 30 minutes before using.
DO IT AHEAD The dried herb oil can be stored in an airtight container at room temperature for up to 1 month. Shake it up before using.