Step 1

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

Step 2

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.

Step 3

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

Step 4

You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.