Use a double boiler, or make one by setting a glass jar or measuring cup in a medium pot with 1-2 inches of water. Bring the water to boiling then turn down to med/med-high.
Make the infused oil by putting the olive oil and flowers into a double boiler and heating it low for several hours. The oil should slightly change color and take on the smell of the herbs.
CROCKPOT METHOD – If you don’t have a double boiler, you can use a crockpot on low heat to allow the oil to infuse. I usually use a wide-mouth, pint-sized jar and put in enough hot water to come more than halfway up the side of the jar. Let it sit for about 4 hours.
Once the oil is fully infused, strain the flower pieces using a jelly strainer held over a glass measuring cup. Squeeze out all the infused oil, and reserve that precious oil for the nipple cream recipe.
