Step 1

Make the pine-infused herbal oil by pouring pine needles into a glass mason jar, pour olive oil over the pine, and share well. Add the lid and steep for 4-6 weeks.

Step 2

If you need the oil to be infused quickly, I highly recommend using The Magical Butter Machine for faster oil infusion. The second option is to use straight olive oil and use essential oils for the scent.

Step 3

Note that 1/2 cup is the amount of finished herbal oil to include in the recipe--therefore you may need to start with more olive oil when making the pine-infused oil, as the herbs will soak up some of the oil. (If you forget this, just top off with some plain oil as needed for this recipe).

Step 4

Gently heat shea butter and mango butter in a double boiler (or glass bowl over a saucepan of simmering water) until melted. Add the pine-infused olive oil, stir the mixture until melted and consistent, and turn off the heat.

Step 5

Let cool for about 10 minutes, and once it is still warm but not hot to the touch, cover and transfer to the refrigerator for approximately 1 hour, or until there is no longer a semi-liquid center.

Step 6

Using an immersion blender or electric mixer, whip the mixture on high for 5 minutes, or until it changes color and looks fluffy. You may need to periodically scrape the mixture from the sides of the bowl.

Step 7

Add essential oil & arrowroot powder, if desired, and mix.

Step 8

Label, and store in a cool, dark place. This recipe will keep for up to 1 year.