This recipe gives the basic method for making a flavored oil from any herb. Because herbs vary in intensity from season to season (they tend to be mild in the spring and stronger in the fall), it's not possible to give you a recipe that will always have the perfect level of flavor. A good solution is to make a concentrated essence, and then dilute it with olive oil until I got the strength of character you like. Don't use extra virgin olive oil for these infusions because you want the herb taste to be more pronounced than the olive taste.You'll need a blender for this recipe; a food processor does not grind the herbs fine enough. The oil passes through the filter faster if it's filtered while still hot, so set up your filter before you start the recipe. You'll need a flat-bottomed paper filter, like those used for some drip coffee machines. Cone-shaped filters tend to get clogged.