Step 1

Combine all ingredients in a blender (preferably a vitamix) and puree on high for 60 seconds.

Step 2

Immediately pour the oil into a metal bowl sitting in another metal bowl filled with ice or cold water to chill it. Stir to reduce the heat, then cover and allow to chill overnight.

Step 3

The next day, strain the oil through cheesecloth, allowing it to drain naturally, and resisting the urge to press or squeeze out any oil, as water particles will pass through and give you a cloudy oil.

Step 4

Sometimes I allow it to drain overnight in the fridge if I have space, as you would yogurt or cheese. Store the finished oil in the fridge for up to a month.