Start by combining 1 tablespoon of citric acid with 1 cup of water in a bowl. Submerge your chosen herbs in this mixture, ensuring they’re fully covered. Let them soak for 24 hours in the refrigerator.

Pour 2 cups of olive oil into a saucepan and heat over medium heat to 140º F, monitoring with a kitchen thermometer.

Carefully remove the herbs from the acid solution, pat them dry, and add them to the hot oil. Infuse for a maximum of 5 minutes, stirring occasionally.

Remove the saucepan from heat, set up a fine-mesh strainer lined with cheesecloth over a bowl, and pour the infused oil through the strainer.

Consider adding a few fresh herbs or lemon peels back into the strained oil before bottling. Pour into clean, sterilized bottles, seal tightly, and store in a cool, dark place.