I'm about to experiment with some olive oil. I take it that you take w/e herb and blanch it quickly then blend it with some oil and let it sit for a day and you got your infused oil.
Is there a significant difference in taste when making it with fresh compared to dried after straining? Take Basil for example. I'm guessing fresh would have a stronger taste so would adding more dried basil make up for it?
:edit : I'm working with Extra virgin olive oil so would I simply just add the dried herbs in it and let it sit for a couple of days?
Edited by gNnairdA - 10/17/10 at 4:10pm