Slow Cooker Rosemary Or Basil Infused Oil

1. 1

   Place the oil and the rosemary (or basil) in the insert of the slow cooker.

2. 2

   Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.

3. 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. 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. 5

   The oil may cloud under refrigeration, but it will become clear again at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.