Step 1

Add the olive oil and sage leaves to a medium sauce pot. Warm over medium heat until the oil is hot, about 5 minutes.

Step 2

Pour the oil carefully into a wide-mouthed glass jar with a lid, and let it sit, away from direct sunlight, until it's cooled completely.

Step 3

Use a mesh sieve to strain the cooled sage infused olive oil into the tall sauce bottle (consider using a funnel if you're worried about dripping), and then cap. Store in a dark space and keep it at room temperature.