SLOW COOKER ROSEMARY OR BASIL INFUSED OIL
Make and share this Slow Cooker Rosemary or Basil Infused Oil recipe from Food.com.
Provided by Mirj2338
Categories Very Low Carbs
Time 2h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the oil and the rosemary (or basil) in the insert of the slow cooker.
- Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
- Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
- When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
- The oil may cloud under refrigeration, but it will become clear again at room temperature.
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