Rosemary, Lemon and Thyme Oil Recipe

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  • Rosemary Sprigs – 5
  • Thyme Sprigs – 10 to 15
  • Zest of 2 Lemons
  • Canola Oil – 1 cup


  1. Preheat the oven to 150C/300F.
  2. Remove the leaves from the rosemary and thyme sprigs.
  3. Cut the lemon zest into strips.
  4. Pour the oil into a two-cup ovenproof glass measuring cup and add the leaves and lemon zest strips.
  5. Place the cup on a pie plate in the center of the oven and heat for  2 hours.
  6. Test the oil temperature. It should be 250F/120C before removing from the oven.
  7. Let it cool for at-least 30 minutes.
  8. Store in the fridge as is or strain through a cheesecloth and refrigerate.

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