The term oil infusion refers to the process in which culinary herbs and/or savory vegetables are steeped in a carrier oil such as olive oil, extra virgin olive oil, canola oil, or soybean oil for sufficient time in which to allow the flavor notes to permeate the oil. Infused oils add natural flavor to a host of culinary applications, and have become popular in recent years in kitchens and production units alike due to their natural bold flavor, versatility and convenience.