• 12 peppercorns
• 1 bay leaf
• 1 fennel frond
• 1 6" piece of orange or lemon peel (white portion removed)
• 1 small bunch of thyme
• 1 stem each of rosemary, marjoram, oregano, and lavender

Rinse all herbs and dry well. Place above ingredients in a quart jar which you have sterilized. Pour extra virgin olive oil into the jar until it is nearly at the top. Cover and let blend in a cool place for one week. Strain out herbs. Refrigerate for lasting flavor.