Slow Pine-Infused Avocado Oil

from The Urban Homesteading Cookbook

Tree tip-infused oil is more of an unusual taste than your typical herb infusion, imbuing a woodsy but mostly citrusy tang, and can add an element of intrigue to many common recipes. Try drizzling this oil on salad or over a toasted baguette when making canapes. Plan to dry your tree tips at least a full day ahead of making this infusion.


1 cup (250 mL) pine tips

1 cup (250 mL) avocado oil


Dry pine tips on a parchment-lined sheet for 24 hours. Stuff a clean 2-cup (475 mL) glass jar with pine tips and cover in avocado oil. Clean any oil off the outside of the jar with a damp clean cloth. Screw on seal and lid. Keep in a cool location or the refrigerator and tip the oil upside down and back once or twice a day.

After a week, strain into a clean glass bottle. Bottles with corks and spouts work great because they minimize air circulation (which reduces the shelf life of oil) and are easy to use in the kitchen. This oil will keep for up to 3 months in a cool, dark place.

Makes 1 cup (250 mL)

Nada’s Tips & Tricks: There’s also a great recipe in this book for traditional herb-infused olive oil…one I make all the time, its so good!

Excerpt from The Urban Homesteading Cookbook: Forage, Ferment, Farm and Feast for a Better World, by Michelle Catherine Nelson, photography by Alison Page. ©2015. Published by Douglas & McIntyre. Reprinted with permission of the publisher.