Infusing an herb in oil allows its active fat soluble ingredients to be extracted into the oil. Unlike a cold infused oil, a hot infused oil uses heat to speed up the time it takes to make the herbal oil. Infused oils are not the same as essential oils, which are volatile oils extracted by steam distillation. Infused oils can be used in skin care, hair care, and for culinary purposes.
Standard Ratio
- 250g dried for 500g fresh herb
- 3 cups carrier oil - olive oil, almond oil, coconut oil, or any other high quality organic oil.
Storage:Â store in a sterilized, airtight, dark glass bottle for up to 1 year, for best results, use within 6 months.
How to Make a Hot Infused Oil Step by Step
- Double boil the oil and herbs. Mix chopped herbs and oil in a glass measuring cup or bowl and place over a saucepan of simmering water.
- Cover and simmer gently for 2-3 hours.
- Remove the heat and allow the mixture to cool, then pour into cheesecloth or a fine mesh strainer.
- Press or squeeze the herbs to get all remaining oil out.
- Collect the strained oil and pour into a dark glass bottle using a funnel. Seal and label the bottle.
You don't need any fancy equipment to make a hot infused oil - you probably already own a pot, a glass measuring cup, and a mesh strainer. If you start really getting into it there are some fancier tools that make the process less messy and less time consuming.
The picture in this post is showing my Levo C, which is an infusion machine. I do really like this gadget, it keeps all the herbal material separate from the oil which makes it less messy in the end. It is also great that I don't have to watch over the pot all day, it can be left alone like a crockpot.
