Ingredients
40
40 servings
- •3 pint jars with lids
- •2 ¼ cups olive oil, divided
- •5 sprigs rosemary
- •5 sprigs oregano
- •2 teaspoons crushed red pepper flakes
Instructions
- Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
- Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
- Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.
Nutritional Facts
Per 40 servings
- Calories: 108
- Carbohydrate: 0g
- Fat: 12g
- Fiber: 0g
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