- 1 cup extra-virgin olive oil
- 2 tsp fresh oregano leaves
- 2 tsp fresh rosemary leaves
- 2 tsp fresh thyme leaves
- 3 tsp sweet paprika
- 4 medium cloves of garlic, pressed
- 1 bay leaf
- 1/2 tsp sea salt
In a pot or a thick skillet on medium-low heat, slowly heat olive oil up.
Remove fresh herbs from their stems and put the leaves into a zipper bag or in between two sheets of foil. Using a rolling pin, roll over and hit the herbs to bring out the oils.
Once the olive oil is hot and glassy, remove from heat.
Add in the fresh herbs, paprika, garlic, salt, and the bay leaf, crumbled.
Stir several times and keep moving for the first few minutes. Then, allow to sit for at least an hour.
Serve as is, or you can strain and use. (I strain mine and put it into a cruet.)
Store in the fridge for several weeks. You may have to let it sit out a bit before using, as it will probably solidify in the fridge.