Slow Cooker Rosemary or Basil Infused Oil |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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This is from the wonderful Lora Brody. Makes a fantastic hostess gift. Ingredients:
1 cup mild olive oil or 1 cup mild vegetable oil |
1/4 cup packed, chopped fresh rosemary leaves or 1/3-1/2 cup packed roughly chopped fresh basil leaf |
Directions:
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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