Start by quickly blanching the herbs; we use our boiling water tap for this.

Dry them thoroughly before use.

Warm the oil in a saucepan until you reach a temperature of 65 degrees Celsius (149 degrees Fahrenheit).

Remove the saucepan from the heat and add the parsley and thyme.

Let it steep for 5-10 minutes.

Pour everything into a tall, narrow bowl or a jug.

Blend the oil mixture with an immersion blender for a couple of minutes and strain it through a sieve with a damp muslin cloth/coffee filter.