Slow-Cooker Herb Oil

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.

• Ready In: 3 hrs 10 mins
• Serves: 8
• Yields: 1/2 cup

Ingredients

• 1⁄3 cup olive oil, mild (or vegetable oil)
• 1⁄3-1⁄2 basil leaves, rough chopped

Directions

1. Place all ingredients in slow-cooker on high for 1-1/2 to 2 hours, uncovered.
2. 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.
3. Note: For rosemary oil, use 1/4 cup packed fresh leaves.