Ingredients
500ml vegetable oil
50gr dried herbs

Make sure you herbs are quite fine, if needed chop nice and fine., but do not reduce to a powder. Place into a container and pour in just enough oil to cover. (This may be a little more or a little less than the 500ml stated)

There are two ways to go from here.
1. You can heat the the oil/herb mix for about 5 hours to 30C either in the oven or using a double boiler. Check temp with a thermometer.
2. You can put the containers out in the sun on a hot day. The oil in the jar will be cooler than the surrounding air temperature (approx 5C colder) so this may take a day or two in the Australian sun.

Strain out herbs. In this case I let mine drip over a period of time, but you could use a fine kitchen sieve lined with muslin. If there are still some herb particles you can always filter it through a coffee filter to remove the last stubborn bits. These bits may irritate if rubbed on the skin.

Stored in a cool place, herb oil will keep for 6 months*. If you store it in the fridge it will keep much longer.