Slow Cooker Rosemary or Basil Infused Oil

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Recipe for Slow Cooker Rosemary or Basil Infused Oils - perfect for stirring into soup, drizzling on pasta and vegetables, and dipping with good Italian bread.


  • 1 cup mild olive or vegetable oil
  • 1/4 cup packed chopped fresh rosemary leaves
  • OR
  • 1/3 to 1/2 cup packed roughly chopped fresh basil leaves


  1. Place the oil and the rosemary (or basil) in the insert of the slow cooker. Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
  2. Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade. The oil may cloud under refrigeration, but it will become clear again at room temperature.