Slow Cooker Rosemary Garlic Infused Oil

Introduction: Slow Cooker Rosemary Garlic Infused Oil

The Safe Slowcooker infusion

I Stumble on this method from a old friend that uses it for infusing essential oil for soap. I have adapted this into a wonderful cooking infusion! I have used the oil in many different recipes but I feel it really shines when eating bread, oil and balsamic vinegar.

To start out you will need these basic materials (all are scale-able)

  • An electric slow cooker (crock-pot),
  • A mason jar and lid to fit the slow cooker with the lid on (my case half pint 8oz jar)

Just for information the materials are all scale-able so you can make more/ less if you want

Ingredients you will need

  • Rosemary 6x large sprigs
  • Garlic 6x cloves
  • Olive oil (my case 6oz)
  • Water

I would like to reiterate that all these ingredients are on a personal preference and one can make the oil stronger/weaker if they wanted too

Step 1: Ingredients Prep

The Ingredients prep is very fast and simple which makes this method great.

  1. First you are going to take your rosemary and roughly measure it to the height of the jar.
  2. Bend the springs and put into the mason jar
  3. Take the garlic cloves, and remove the skin
  4. Once the skin is removed place on a flat surface and crush the garlic so that they are still all in one piece but smashed
  5. after the garlic is smashed place into the jar with the sprigs of rosemary and fill with oil up to 3/4 to the top of the mason jar and place the lid on tight.

Step 2: The Process

After All the ingredients are sealed in the mason jar place it into the slow cooker away from the edge. Once the jar is in the slow cooker pour water around the jar until is submerges it 3/4 the height of the jar. DO NOT fully submerge it. IF jar floats you have too much water or the jar is too big. Once the jar is in the cooker, turn on low or high (watch the water levels) and leave for at least 6 hours for the oil to infuse with the herbs. The higher the temp the better (kills potential botulism). It good practice to leave overnight and check the oil in the morning.

Step 3: Enjoy Your Oil

After the slow cooker infusion is done remove the jar from the hot water bath, be careful not to scald yourself. The jar may seal, be tough to get the lid off off so pop it open to revel in the results!. Once the lid is off strain the oil off into a resealable container and use the oil within the week! For even better results add another sprig rosemary, no cloves in the storage container once the oil has been stored. Also refrigerate! this will reduce the risk of botulism. AS a added bonus there are many different infusions for herbs and spices to add to this method, other ingredients to try are thyme, chili, basil, straight garlic, straight rosemary, heck throw lemon zest in there!

Thanks for reading my first Instructable I hope you have discovered a new great thing!

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    2 Discussions


    4 years ago

    Are you ever worried about botulism with the garlic in the oil?


    Reply 4 years ago

    I would Generally use this throughout the and treat as a perishable, if garlic infused oil is not stored properly the bacteria will culture, thanks for your comment I put the refrigerate in bold so you cant miss it now.