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**nctomatoman** · February 7, 2006

I've read lots of conflicting information on infused oils in terms of propensity to become infected due to decay of the herbs, need to refrigerate, etc. Here is something I read that works quite well.

Put 2 cups or so of olive oil in a sauce pan. Cram the pan with fresh herbs - I've used just basil, just Rosemary, or blends. Simmer until the water evaporates out of the herbs and they get "crispy" browned. Cool and taste. If sufficient flavor is not infused, repeat. this works great - I store this at room temp with no issues - doesn't look as attractive as a bottle with herbs floating in it!

I am sure that this is also how hot pepper oil is made.

February 7, 2006	#2
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	I've read lots of conflicting information on infused oils in terms of propensity to become infected due to decay of the herbs, need to refrigerate, etc. Here is something I read that works quite well. Put 2 cups or so of olive oil in a sauce pan. Cram the pan with fresh herbs - I've used just basil, just Rosemary, or blends. Simmer until the water evaporates out of the herbs and they get "crispy" browned. Cool and taste. If sufficient flavor is not infused, repeat. this works great - I store this at room temp with no issues - doesn't look as attractive as a bottle with herbs floating in it! I am sure that this is also how hot pepper oil is made. __________________ Craig