“This came from the Dallas Morning News. Take advantage of your summer herb garden to make this flavored oil in your slow-cooker. See note in directions.”
READY IN:
3hrs 10mins
SERVES:
8
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients in slow-cooker on high for 1-1/2 to 2 hours, uncovered.
  2. Turn cooker off and let cool for 20 minutes. Strain into a bowl. Let oil cook completely and store in a covered container in the frig for up to a month.
  3. Note: For rosemary oil, use 1/4 cup packed fresh leaves.

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