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Infused oils can be stored for several weeks in a dark cabinet, or even longer in the refrigerator to maintain safety. However, keep in mind that the flavors may diminish over time.
To start the infusion, combine the oil with your chosen flavoring agents in a sous vide bag or a Mason jar. Seal the container securely.
Submerge the sealed bag or jar in a water bath set to a temperature between 130°F and 185°F, depending on how intense you want the flavors to be.
Allow the infusion to cook for a duration of 1 to 5 hours; longer cooking times will result in stronger flavors.
After the infusion is complete, take the mixture out of the water bath and let it cool on the counter for about 10 minutes.
Once cooled, transfer the infused oil to a cold water bath or an ice bath until it is fully chilled.