Herb-Infused Olive Oils: Italian

Ingredients

• 2 cups olive oil extra virgin 
• 1 tablespoon penzey's southwest seasoning dried italian
• 0.3 teaspoon pepper dried red crushed
• 0.3 cup sun-dried tomatoes in oil

Equipment

• sauce pan
• funnel

Directions

1. Pour oil in a small saucepan over very low heat; add remaining ingredients, and cook 10 minutes or just until oil is very warm but not boiling (about 150).
2. Remove from heat; let stand 1 hour or until completely cool.
3. Pour oil into a bottle using a funnel. Cover and store oil in refrigerator up to 2 weeks; discard any unused portion.