2 sprigs fresh rosemary
1/2 cup fresh thyme (leave leaves on stem) 3 lemon slices 1/2 cup white vinegar 1/2 cup water 2 bay leaves 1tsp black peppercorns 1 large bottle good-quality extra vigin olive oil 1 12-17 ounce pretty glass bottle
1. Wash the herbs and lemon slices in cold water and place them in a glass measuring cup overnight to steep in the water and vinegar.
2. Rinse the herbs and lemon and leave to dry on paper towel for at least 8 hours.
3. Insert all the herbs, pepper and lemon into the bottle and pour in the oil. Leave a 1-inch space at top of bottle.
4. Make a pretty label and be sure to not "best used before" on back of label (1 year shelf life kept in dark, cool spot)