Prep 10 mins
Cook 3 hrs
This came from the Dallas Morning News. Take advantage of your summer herb garden to make this flavored oil in your slow-cooker. See note in directions.
- Place all ingredients in slow-cooker on high for 1-1/2 to 2 hours, uncovered.
- Turn cooker off and let cool for 20 minutes. Strain into a bowl. Let oil cook completely and store in a covered container in the frig for up to a month.
- Note: For rosemary oil, use 1/4 cup packed fresh leaves.