Food Friday: Herb Oil

Usually, food Friday recipe postings are recipes I developed (or recipes I've inherited from family).  But today's food Friday is a recipe that I found in the New York Times Magazine's weekly food column in late November.  This olive herb oil has quickly become a staple in my fridge, handy for all sorts of uses.  It can be doubled (or halved) as needed.  I store mine in a mason jar, which makes it as attractive as it is useful.

That's happy.