Begin by adding the oil and dried herbs to a pint glass jar and securing the lid tightly.

Give the jar a quick shake and place it in a dark and dry place for 4-6 weeks. Once a week or so, give the jar a quick shake to move the oil around the herbs.

After 4-6 weeks, you can drain off all the oil from the herbs. To drain, place a tight weave cheesecloth or coffee filter on top of a fine mesh sieve and place that over a clean dry jar.

Strain the oil through the cheese cloth and sieve so the clean oil goes into the new jar.

After the oil has stopped dripping, pick up the cheesecloth or coffee filter and squeeze the remaining oil from the herbs. Be sure to squeeze the cheesecloth over the sieve to prevent any plant matter from accidently falling into the jar.

When the oil is all squeezed from the herbs, you can discard the herbs and secure the air tight lid to store!

Begin by adding the oil and dried herbs to a pint glass jar.

Fill your slow cooker with about 3 inches of water. Place your jar of oil and herbs into the waterbath in your slow cooker. Turn your slow cooker onto the lowest setting or whatever setting will maintain a 90-110 temp. This may require you to keep the lid off of your slow cooker.

Maintain this low heat for 2-6 hours. Be careful to keep the heat low. The herbs should not be cooking, just being gently heated.

After 2-6 hours, you can drain off all the oil from the herbs. To drain, place a tight weave cheesecloth or coffee filter on top of a fine mesh sieve and place that over a clean dry jar.

Strain the oil through the cheese cloth and sieve so the clean oil goes into the new jar.

After the oil has stopped dripping, pick up the cheesecloth or coffee filter and squeeze the remaining oil from the herbs. Be sure to squeeze the cheesecloth over the sieve to prevent any plant matter from accidently falling into the jar.

When the oil is all squeezed from the herbs, you can discard the herbs and secure the air tight lid to store!