Any recommended recipes on that?
Chuck it all in a pan and heat gently is my guess, but what kind of proportions, what heat and for how long?
In general I make a blended herb infused olive oil using thyme, rosemary, and oregano. Single herb oils are also nice.
Stuff a clean jar fairly full of clean, dry herbs. Add olive oil to cover.
NOTES: It is important that the herbs are completely covered by oil. Anything exposed will go moldy. Dry is also important. Use any quality of olive oil that would be used for cooking - need not be extra fancy first cold pressed virgin. Unless, that is, you will be using it as a dipping / finishing oil
Lay a piece of cling film over the surface, on the oil. Cap loosely and put in a dark cupboard for a month.
Strain into a clean jar. Discard the herbs. Store in a dark place away from heat.