One of the first things I learned how to make on my herbalism journey was oregano oil, sometimes referred to as oil of oregano oil. When I learned how to make it, I worked under an herbalist who guided me through the process. Imagine my surprise when, years later, I wanted to write a post about making oil infusions to find out that the herbal community doesn’t recognize oil infusions as an ingestible extract. I checked multiple sources, including all my herbal books and sites I typically reference. Not one mentioned ingestible oil infusions like oregano oil. They all discussed topical use only.

The truth is, I thought about skipping this topic because I just wasn’t sure. However, I know it can be done because I have done it many times. As mentioned in my post, How to Make Oregano Oil Extract, infusing oregano in oil creates a robust and ingestible “natural antibiotic” widely used in the natural community. I have successfully used it on my dog and me without issue. Plus, many people purchase and use CBD, garlic, and other oil extractions without issue, so I know that ingestible oil infusions are legit.

So, I kept researching and gathering information. I read up on bacteria contamination and dosages. I even studied some reputable brands that sell ingestible oil infusions. I referenced my existing herbal knowledge with what I learned, and today, I am confidently sharing a safe approach to oil extractions for ingestion.

What is an Ingestible Oil Infusion

Ingestible oil infusions, sometimes called oil extracts, oil extractions, or oil infusions, are food-safe oils infused with an herb, flower, or plant (1). They are made by soaking herbs in oil and heating them to extract their constituents. If you read my post, How to Make a Topical Oil Infusion, you know they’re most commonly used in topical applications such as salves, lotions, and creams. However, when made and stored a certain way, they can also be consumed or used as functional food in recipes.

The top two concerns regarding ingesting oil extracts are ensuring the plant material is safe to consume and avoiding foodborne botulism. Botulism is a rare but serious illness caused by Clostridium botulinum, Clostridium butyricum, or Clostridium baratii bacteria spore growth. Foodborne botulism occurs in certain conditions, such as low-acid environments. Other factors include when water is present, low oxygen, or the product is improperly canned, preserved, fermented, or stored (2).

Some herbs, like garlic, have a naturally low acid content and can be a source of Clostridium botulinum spores. An oxygen-free environment is created when a low-acid food is surrounded by oil. At room temperature, this leads to a botulism breeding ground (3). The safest way to make infused oil safe for ingestion is to use dried ingredients. Dried ingredients have no water content; therefore, botulism cannot grow (4). If you don’t have dried herbs, check out my post, How to Dry Fresh Herbs, to learn how to dehydrate them yourself.

When making an oil infusion, it’s also important to use a good-quality oil. I typically do not recommend oils high in PFAS (per- and poly-fluoroalkyl substances), such as canola, rapeseed, sunflower, or vegetable (usually soybean), which can negatively impact birth weight, cholesterol levels, liver enzymes, blood pressure during pregnancy, and even cancers of the kidneys and testes (5) The most common choice is olive oil, which I recommend. However, some people use avocado or coconut oil.

How to Make an Ingestible Oil Infusion

There are two oil extraction methods. Depending on how quickly you’d like your infusion, would determine which method you choose. The hot method is the most common oil extraction method because it’s the fastest. This method uses a double-broiler to simmer herbs in oil for 2-3 hours and is my preferred method. Some of my favorite herbs to infuse include garlic, oregano, and peppermint.

Then there’s the cold method, made by soaking herbs in oil for 4-6 weeks. Many believe the best method for making cold-infused oils is to keep them on a windowsill for sunlight. They believe sunlight warms the herbs slowly and encourages the release of herbal constituents. Others counteract this, claiming the sunlight/heat will make the oil rancid, and prefer to steep their herbs in a cool, dark place. One of my favorite herbal resources, the Encyclopedia of Herbal Medicine, recommends a sunny spot such as a windowsill, so when I cold-infuse, that’s what I do.

You will need:

• Glass jar with a metal lid (I use a 16-ounce mason jar)
• Digital kitchen scale (optional)
• 250 grams (1 cup) of dried herbs
• 1 cup of oil (I use Madhava Organic Olive Oil)
• Extra-fine mesh strainer
• Unbleached coffee filter
• French press (optional, but highly recommended)
• Funnel
• Dark glass bottle for storage (I use an amber glass dropper tincture bottle)
• A little patience (optional)

Step 1: Clean Equipment

Before starting, it is important to thoroughly clean and sanitize everything. You can sterilize handheld equipment by boiling it in water. Simply place the equipment in a large pot and fill it with water. Ensure all equipment is submerged in the water. Then, bring it to a boil and continue cooking for 10-15 minutes. Do not let the water come to a boil first and then add the equipment; this can cause glass equipment to heat too quickly and shatter. When removing the freshly sanitized equipment, I recommend using canning tongs. After sterilizing, ensure all equipment is completely dry before moving on.

Step 2: Measure the Materials

Measure 250 grams (1 cup) of dried herbs and put them in the glass (mason) jar. If you only have fresh herbs, I recommend drying them before infusing the oil (post coming soon). If the herbs are big or thick, roughly chop them or use a mortar and pestle to break them apart. Pour the 1 cup of oil solvent (avocado, coconut, or olive) over the herbs in the glass (mason) jar. Stir to ensure the herbs are completely covered (add more oil if necessary) and close the jar. 

Step 3: Infuse the Herbs

If you want the oil ready quickly, make a hot infusion by filling a pot with water, placing the lidded jar in the water, and bringing it to a boil. When the water has started to boil, decrease the heat to a low simmer, cover (to hold in the volatile oils), and let infuse for 4-8 hours. If you have time and patience, you can make a cold infusion by placing the lidded jar in a sunny spot, such as a windowsill, to steep for 4-6 weeks and shake daily.

Step 4: Strain & Press

After infusing, strain the mixture through a strainer covered with an unbleached coffee filter into a (measuring) cup, bowl, or French press. I highly recommend using a French press to extract the remaining liquid after straining because herbs can be expensive, and we don’t want our medicine to go to waste. If you did a cold infusion and are picking up at step 4, 4-6 weeks later, be sure the equipment is freshly sterilized and your hands are washed to avoid contaminating the infusion.

Step 5: Transfer & Label

Using a funnel to avoid spilling the infused oil, transfer the contents to an airtight bottle for long-term storage. I highly recommend using a dark-colored glass bottle. I also suggest using a bottle with a dropper for easier dosing. Don’t forget to label your final bottle and include when it expires (1 year from the extraction’s start date). 

Dosage & Storage

Traditional infused oils are used for topical applications. When the herbs used are safe for ingestion, they can also be consumed. There is no general ingestion dose recommendation. Each herbal-infused oil will have its own dosage recommendations. However, a good baseline dosage for internal oil infusions is 1-5 individual drops diluted in water as needed. Infused oils stored in a cool, dark place, like a cabinet, will last up to one year. However, for best results, use within 6 months. Oil infusions can also be stored in the refrigerator, but solidification may occur. If you notice a rancid smell or visible mold at the top, the product has gone bad.

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