Make your meals even better with your own infused cooking oils!
Here's how to do it!
Always use dried herbs for herbal oil infusions, the water in the fresh herbs will make the oil go rancid in a short period of time.
Place herbs in a clean and dry quart jar. Leave at least one to three inches of open space above your herbs to cover with oil.
Fill space in the jar with an oil of your choice, making sure to cover the herbs by at least 1 inch or more. If the herbs emerba above the surface of the oil at any point while infusing, pour more oil on top to ensure they stay covered.
Cap the jar tightly and shake well.
Place the jar in a sunny, warm window sill and shake once or more each day.
After 2 - 3 weeks, strain the herbs out of the oil using cheesecloth or a mesh strainer. Make sure to squeeze out as much of the precious oil as possible!
Pour into clean glass bottles.
Label with the date, type of oil and the herbs used.
Store in a cool, dark place. The oil should keep for at least a year.
Here's a list of herbs the work well alone or blended:
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