Ingredients:
 1 liter quality extra virgin olive oil
 1 bunch oregano leaves and stems
 1 bunch basil leaves and stems
 1 bunch thyme leaves and stems
 1 handful whole white pepper kernels
 18 cloves garlic, peeled
 6 clean bottles with labels removed, with screw-on or cork tops


Cooking Instructions:
Dry the herbs by tying string loosely around the stems and hanging in a dry place. You will know the herbs are ready for use when the stems snap without bending, it takes about three days.

Plce three garlic cloves and two or three white pepper kernels in the bottom of the bottles; distribute your dried herbs among the six bottles. Start with the bigger leaves first, then place the smaller ones in last.

Fill each bottle ½ inch from the top with extra virgin olive oil, replace the caps and store in a cool dark place.