Slow Cooker Rosemary or Basil Infused Oil Note from Cheri: The recipe and text below is reprintd from Slow Cooker Cooking by Lora Brody (2001 William Morrow). This innovative book puts a classic appliance to a variety of new uses, as in this clever recipe. I love rosemary-infused oil for stirring into soup, for drizzling on pasta and vegetables, and for dipping with good Italian bread. When I've made it in the past on my stovetop, it was hard to keep the oil in a small saucepan from getting too hot too fast. Those days are over. I can't believe how wonderful the slow cooker is for making this versatile addition to the year round pantry. The finished infusion is a lovely pale green, and your kitchen will smell like Provence. 1 C mild olive or vegetable oil 1/4 C packed chopped fresh rosemary leaves OR 1/3 to 1/2 C packed roughly chopped fresh basil leaves Yield: 1 Cup Cooking Time: 1 1/2 to 2 hours Slow Cooker Size: 4 Quart Place the oil and the rosemary (or basil) in the insert of the slow cooker. Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off. Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade. The oil may cloud under refrigeration, but it will become clear again at room temperature.