Ingredients
Light Olive/Canola oil.
2 Tbsp dried herbs per half cup of oil.
In order to avoid bacterial contamination, be sure to use dried whole herbs, not fresh or ground!
Preparation
Heat the oil to just below smoking level, 225 - 240 degrees Fahrenheit (107 to 122.5 degrees Celsius).
In a sanitized wideneck glass jar, add the herbs and oil and place the jar aside for 7 days to allow the mixture to infuse for 7 days.
At the end of 7 days, strain the oil into a sanitized bottle and stop with a cork and store in a cool pantry.
If making several small bottles, you can seal the bottles further by dipping the corked, bottle neck into melted parafin wax to seal the product further.
