Infused oils present some safety concerns. The following precautions should always be taken.

• STERILIZE ALL POTS, UTENSILS, AND JARS. DRY THOROUGHLY BEFORE USING.
   

• IF FRESH HERBS ARE USED, THE INFUSED OIL SHOULD BE REFRIGERATED AND USED WITHIN 3 DAYS.

The low acidity of both herbs (as well as spices and flowers) and oils can foster moulds and bacteria. The combination of herbs in oil (which means an oxygen-free environment) and just a little water, at room temperatures, makes for ideal conditions promoting mould and bacterial growth.

Thus it is important for all of your equipment to be sterilized and dry to reduce risk. You can sterilize your pots, utensils, and container jars by BOILING THEM FOR AT LEAST 10 MINUTES.

Because of the moisture in fresh herbs, their use especially presents a hazard. When fresh herbs are used, instead of dried herbs, the infused oil MUST BE REFRIGERATED AND USED WITHIN 3 DAYS.

• DO NOT DO STEEP HERBS IN OIL IN THE SUN.

Many recipes will recommend steeping the herbs in the oil for several days in the sun. To be safer: DO NOT DO STEEP IN THE SUN. Unless you are in the high desert in summer with no air conditioning, a sunny spot is equal to ideal room temperature and creating conditions that will promote mould and bacterial growth.

• ALWAYS CHECK INFUSED OILS FOR FRESHNESS BEFORE USING.

Theoretically, a dried-herb infused oil could last a year (properly sealed and stored away from sunlight/heat), but it is always safer to CHECK BEFORE USING.

• KNOW YOUR CHOSEN BOTANICALS FOR THEIR POTENTIAL IRRITANT QUALITIES AND TOXICITY.

To avoid injury, you should be aware of the possible dangers of the herbs you are using, including:

IRRITANT QUALITIES to skin and delicate membranes, such as those in the eyes, nose, and mouth; this includes the effect of exposure to sunlight after application to the skin.

TOXICITY, which can be affected by amount, what combination of herbs and oils you are using, and your own specific allergic intolerances.

• IF YOU WISH TO COOK WITH AN INFUSED OIL, USE A HOT EXTRACTION METHOD.

Commercially prepared infused oils are the safest to cook with. However, you may make your own.

IF DRIED HERBS ARE USED, THE INFUSED OIL SHOULD BE USED WITH A MONTH.

IF FRESH HERBS ARE USED, THE INFUSED OIL SHOULD BE USED WITHIN 3 DAYS.

THE OIL SHOULD BE REFRIGERATED, WHETHER FRESH OR DRIED HERBS ARE USED.

Final Notes:

• Extra virgin olive oil is even lower in acidity than regular olive oil, so it is suggested that regular olive oil be used.

• Use glass or non-metallic (enamel-coated, ceramic) pots when using a method that involves heating. The combination of heat and metal can cause reactions between pot and contents that effect the final product.

• Keep oils in dark-colored, non-metallic bottles and store them in a cool, dark place (below room temperature or ~68�F). The bottles should have an air-tight seal.

Drying Herbs
About Making Magickal Oils
Infused Oil Basics & Safety
Extraction Methods for Infused Oils
Distilled Oil Basics & Safety

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