How to Make Flavored Oils

I realize that some of the things I send in call for oils. Do not buy them, you can make them as easy as ABC! I go to Vitamin Cottage and buy the herbs I need in the herb section. I never buy spices at the grocery stores because herbs are better tasting and cheaper!

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When you have your herbs, get a small crock-pot, pour in equal amounts of olive or peanut oil and your herb you are using. Peanut oil is really my favorite, bit most of the time I have olive oil in the cupboard. Set the crockpot on low, cover and leave overnight.

Check on it in the morning. If you want to make it stronger, add more of the herb and let it cook all day. Pour into a dark colored bottle and put in a dark place. Use a drop of two, as it never takes much! If you have no dark colored jars, I wrap the jar in a towel.

There you go, making your own and not paying 15 dollars for a tiny bottle!

Source: Dorothy Morrison book of oils

Editor's Note: Unlike acidic flavored vinegars, infused oils (especially garlic) can be a home for food borne illnesses, such as botulism. Keep all homemade oils refrigerated and discard after one month.


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