# Need tips for making infused oils

**URL:** <https://boards.straightdope.com/t/need-tips-for-making-infused-oils/476240>\
**Category:** Cafe Society\
**Created:** [December 8, 2008, 2:53pm UTC](https://boards.straightdope.com/t/need-tips-for-making-infused-oils/476240 "2008-12-08T14:53:00Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![zweisamkeit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zweisamkeit/32/4360_2.png) [@zweisamkeit](https://boards.straightdope.com/u/zweisamkeit)\
**Post date:** [December 8, 2008, 2:53pm UTC](https://boards.straightdope.com/t/need-tips-for-making-infused-oils/476240/1 "2008-12-08T14:53:00Z")

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I want to make some food items as gifts for Christmas. I already have plans for a chocolate bark with toasted walnuts and chopped dried cranberries and apricots. I’d like to make some infused oil, perhaps. I want to do it right, though.

I already know that you don’t use garlic because of risk of botulism. I think I’d prefer to use cooking oil instead of olive oil for its higher smoke point.

Does anyone have any combinations they’d like to recommend?

I’ve seen varying instructions that will say opposite things (“I use fresh herbs”, “Don’t use fresh herbs!”, etc.). What’s the best _and safest_ way to make this? I wouldn’t want to kill my friends. 🙂

And where the heck do you get the nice little bottles and cork-ish tops?