Gently rinse the stems and leaves, then pat them completely dry to prevent mold. Combine dried oregano and carrier oil in a small saucepan, then warm gently over low heat for one to two hours without letting the mixture simmer.
Choosing the Right Carrier Oil for Your Oregano Infusion
As for the carrier, choose a neutral oil with a long shelf life such as extra virgin olive oil, fractionated coconut oil, or grapeseed oil. When you craft the oil yourself, you know exactly what goes in, from the plant material to the base oil, which is especially valuable for culinary enthusiasts seeking clean ingredients.
Why Make Your Own Oil of Oregano Commercial versions often dilute potency or add preservatives, while homemade oil lets you control quality and intensity. Keep the finished oil in a dark glass bottle, refrigerated if possible, to slow oxidation.
Selecting the Ideal Carrier Oil for Your Oregano Infusion
Once the oil takes on the herb’s color and aroma, strain through a fine-mesh sieve lined with cheesecloth into a sterilized bottle, squeezing the herb pulp to extract remaining oil. No-Heat Option: Cold Infusion If you prefer to preserve delicate aromatics, cold infusion is ideal.
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