D-I-Y Infused Olive Oil

INGREDIENTS

• 1/4 cup sage

• 12.5 cups (3L) Extra Virgin Olive Oil

• 15 dried 8 inch rosemary twigs leaves on

• 15 freash 8 inch rosemary twigs leaves on

• 1 handful of fresh herbs (for this recipe it's half sage and rosemary)

Get good music together for inspiration!! RN we are playing a krunk, trap and dance hall mix

DIRECTIONS

1. Sanitize bottles- (How you may ask) by boiling water As You Are washing the bottles with soap and water. *If possible get a bottle brush if you can to get the insides thoroughly

2. Once you finish washing, get the boiling water and place the bottles inside and around it for about 5 to 7 minutes after they are fully dried meaning NO water at all left or remaining in bottles then you're bottles are ready.

3. In a clean slow cooker / crock pot

4. Cut rosemary bundle in half to split you'll see why later

5. Grab your Sage as well as your Rosemary if you want to add any other herbs here is your time some people prefer all dried so the water remaining in plant does not leak out into olive oil. * Also a typical rule is dry herbs for hot infusions freash herbs for cold fusion*

6. Place in the slow cooker on high uncovered for 1 hour

7. Once finish put it aside so it can cool down.

8. Once room temperature place in sanitized bottles, place the other half of twigs in bottles for aesthetics

9. Cover tightly and store away from direct light, keep at room temperature for up to 2 months, or in the refrigerator for 6 months. Do a little research to see which one you prefer.