Slow-Cooker Herb Oil

• 13 cup olive oil, mild (or vegetable oil)
• 13-12 basil leaves, rough chopped

1. Place all ingredients in slow-cooker on high for 1-1/2 to 2 hours, uncovered.
2. Turn cooker off and let cool for 20 minutes.
3. Strain into a bowl.
4. Let oil cook completely and store in a covered container in the frig for up to a month.
5. Note: For rosemary oil, use 1/4 cup packed fresh leaves.

olive oil, basil

Taken from www.food.com/recipe/slow-cooker-herb-oil-181071 (may not work)