Flavored Oils?

[Sabeine]

I was interested in making some flavored oils for cooking. Buying them "pre-made" is far too expensive so I decided to make some myself. How does one do this? As I understand one fills up a bottle with olive oil or similar oil and then adds some herbs such as basil, oregano, rosemary etc... does one add the herbs fresh or should they be dried out first? The reason I ask is because I wondered if the herbs can rot in the oil? Does anyone have a tip on this?

[Pam]

I'm not experienced with making cooking oil, just have some info on oils in general. I think drying the herbs will make a stronger flavor. Also, the oil itself can become rancid. To prevent this add a little wheat germ oil to your mixtures. Extra virgin Olive oil or cold pressed sesame oil should be good for mixing just remember that each of these will effect the flavor.
I can't say about cooking oil but if you mix herbs with alcohol for drinking the mixture must stand six months.
For quicker results *some* essential oils can be used instead. Most of the oils of herbs we cook with are safe when diluted. For example, rosemary, dill, coriander....many more. Never ingest essential oils that are not diluted and always check for safety. I have more info on the essential oils here if you're interested in certain ones.

[Sabeine]

Thanks for the reply. So I should dry the herbs first then. What is Wheat Germ oil in Swedish?

I had thought to make some Basil, and Oregano flavored oils for cooking only.

[Pam]

Oregano oil is okay to use.
I haven't found wheat germ oil here. I plan to order some from here.....
www.alexander-essentials.com/
....under 'essential oils', 'vegetable-carrier oils'. I've ordered lots from this company and never had a problem so far.