Speaking with our baker he talked about "infusion" oils. Basically take olive oil - heat to be between 145 - 160 and add a sachet of herbs or bouquet garnier.

In a saucepan I put in some olive oil and in my sachet I put some fresh lemon basil and dill from the garden. Tied it up and let it simmer for about an hour. Let the herbs soak for a while OR take them out. When you're ready pour the infused oil in an "shaker" or oil pourer (obviously I don't know the correct name for them but I put it in one of those containers that you see if you got oil and vinegar dressing)

You can try different herbs to infuse. Enjoy as a dipping oil, cover oil for poultry or fish - YUMMMMMMM
Now enjoy.