Slow Cooker Rosemary or Basil Infused Oil

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“This is from the wonderful Lora Brody. Makes a fantastic hostess gift.”
2hrs 10mins
1 cup

Ingredients Nutrition


  1. Place the oil and the rosemary (or basil) in the insert of the slow cooker.
  2. Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
  3. Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
  4. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
  5. The oil may cloud under refrigeration, but it will become clear again at room temperature.

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