Making an Herb Oil

Oil One

Place herbs or flowers loosely in a glass bottle. Recycled bottles can be used if you "purify" them by dishwasher or boiling water. Slowly add cold-pressed unrefined olive oil until the oil level is an inch above the herb parts. Cork tightly and allow the bottle to stand in a warm place for two weeks. After two weeks you can use the oil directly from the bottle, and let the rest keep "fermenting", or you can strain it into another clean bottle and give it a label. Such oils can be stored just about anyplace that is warm, but avoid extremes in temperature. The oil will last indefinitely.

Oil Two

2 oz finely-crushed herbs of choice. (You could pound them or briefly crush them in a food processor.)
8 fluid ounces (oz) corn oil or olive oil.
1 tablespoon wine vinegar.

Place the herbs in a bottle or glass jar, pour oil and vinegar over, leave in the sun or a warm room for two weeks then strain through muslim; squeezing any oil from the herbs. Discard the herbs. If the remaining oil does not smell strongly of the herb you may add more crushed herbs and repeat the process until the oil is as strong as you like it. A good test is to rub a little on the back of your hand. When the oil is finished add a sprig to the full bottle as a decoration.

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