Recipes Four-Herb Oil 5.0 (6,314) Add your rating & review By Tina Ujlaki Tina Ujlaki Title: Executive Food Editor At Food & Wine since: 1985 Born and Raised: New York City background: My mother's family made Pick salami, the Hungarian classic; my father was a restaurant-obsessed gourmand. My first kitchen job was making drinks and desserts at the legendary Caffè Lena in Saratoga Springs, NY, followed by an awesome two years as a stagiaire (/sites/default/files/ntern or apprentice) at Ecole de Cuisine La Varenne in Paris. When I got back, I worked on The Good Cook book series at Time-Life for two years before coming to Food & Wine. What I Do at Food & Wine: I'm responsible for making sure all the food we feature is delicious, interesting and doable. That requires a lot of eating, drinking, tasting, scouting and recipe-smithing. Biggest Thrill: Getting to work with so many incredibly inspiring people throughout the food universe and tasting new things every day. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Ingredients ½ cup olive oil 2 garlic cloves 10 sage leaves 1 teaspoon fresh oregano 1 teaspoon fresh thyme 1 teaspoon fresh rosemary Salt Black pepper Hot pepper flakes Directions In a processor, pulse the olive oil, garlic cloves, sage leaves, oregano, thyme and rosemary, until herbs are chopped. Season with salt, black pepper and hot pepper flakes. Rate it Print