Produce a Tuscan inspired look on your kitchen with decorative bottles filled with dried herbs and olive oil. When you infuse fresh herbs or herbs, such as garlic cloves and lemon peel to the olive oil, then refrigerate it and use it within a week to prevent bacterial growth, however using dried herbs lonely allows you to show the bottles for several months outside the refrigerator. If you do not plan on absorbing the oil and want to create a purely decorative screen, you can improve the look of the bottles from sealing the top in wax.
Infusing the Petroleum
Pour the olive oil to a saucepan and apply low heat to warm the oil for approximately two minutes. Remove the pan from the heat and set aside to allow the oil to cool for at least five minutes.
Put the dried herbs, peppers and seasonings in heat resistant canning jars. Use one type of herb and one or even two seasonings or dried peppers per jar.
Set the funnel into a canning jar, and pour the oil to it to allow it cool. Once the oil has cooled completely, use the funnel to move the infused oil, herbs and herbs to the decorative bottles. Cap the bottles tightly and show in a cool, dry place away from heat or direct light.
Sealing the Bottles
Fill a clean saucepan halfway with water. Bring the water to a low boil.
Add the wax chips to the can, filling it about half way. Put on your work gloves and then carefully put the can inside the saucepan of hot water.
Permit the wax to melt down entirely, stirring occasionally for about 10 minutes. Remove the can in the saucepan when the wax has melteddown. Put the can on a heat resistant surface, as it’ll be hot.
Hold the lidded olive oil bottle fully vertical, then dip the top of the bottle to the wax. Pull the bottle out of the wax, then rotating it slowly while turning it sideways, to create an additional seal.