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Combine all ingredients into a mason jar and shake excessively until homogenous. This takes about 30 seconds. (tall quilted jelly jars are my favorite size.) Refrigerate if not using within a couple days. *If you refrigerate, be sure to pull out about 20 minutes or more before using so the olive oil can come up to temperature (sometimes if the olive gets too cold, it can solidify a bit, leaving you droplets of congealed oil.)