The process involves gently heating the dried oregano and carrier oil together, allowing the fat to solubilize the lipophilic active constituents while keeping the temperature low enough to preserve their integrity. Place the jar in a small saucepan of simmering water (double boiler method) to slowly extract the compounds over two to three hours.
Fresh Oregano Oil Making Tips
Preparation and Drying Considerations If using fresh oregano, a gentle wilting period helps reduce water content before extraction, which is crucial for preventing microbial growth in the final product. Oregano oil stands as one of nature’s most potent concentrated extracts, capturing the aromatic intensity and protective properties of the oregano plant in a versatile liquid.
This method uses a high-quality carrier oil, such as extra virgin olive oil, fractionated coconut oil, or grapeseed oil, to draw out the plant’s beneficial compounds over time. Properly dried oregano should crumble easily between the fingers and retain a strong, clean scent, signaling that it is ready for infusion or distillation.
Fresh Oregano Oil Making Tips
Alternatively, a food dehydrator set at a low temperature, between 95°F and 115°F (35°C to 46°C), can efficiently preserve the volatile oils without cooking the plant material. Steam distillation remains the gold standard for capturing the volatile aromatic molecules, while CO2 extraction can yield a broader spectrum of the plant’s chemistry under controlled conditions.
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