Preheat water in a saucepan to 160 degrees.
Combine all ingredients into a Ziploc bag. Remove all air from the bag and seal.
Place sealed bag into 160-degree water and maintain 158 degrees +/- 2 degrees for 3 hours.
Strain olive oil with a chinois strainer, coffee filter or cheese cloth. Press solids with a ladle through your straining device to extract flavor.
Transfer infused flavorful olive oil to an air-tight container and refrigerate for up to one week.