Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.
Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.
Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.
You can use only one or two herbs instead of all three, or substiute other herbs, if you prefer. Tarragon, basil, marjoram, dill, parsley, and oregano all work well.
Photo: Scott Phillips