virgin olive oil
sage, rosemary, tarragon and marjoram (a small handful of each)
attractive sprigs of all four for “garnish”

Pour the virgin olive oil in a large mouthed jar and add a small, dry handful of each of the herbs. Let steep for two weeks, then strain the herbs out of the oil and decant into an attractive bottle. Bind the sprigs together and add it to the bottle for both garnish and to identify what flavor the oil is. Use this for herbed salad dressings or to pan-fry chicken.