Creating Aroma Oil: A Step-By-Step Guide To Making Fragrant Oils

Aromatherapy oils can be used to make your home smell nice, unwind after a long day, or even boost your mood. Making your own aroma oils is a great way to save money and ensure you get the exact aromas you want. The process involves transferring flavour and scent into a carrier oil, which can then be used for aromatherapy, massage oils, and beauty products.

To make your own aroma oils, you will need a few supplies, including a carrier oil such as jojoba oil, almond oil, or olive oil, and your choice of flowers, herbs, or spices. Clean, dry glass jars and bottles are also necessary, as well as coffee filters, cheesecloth, or a sieve for straining the oil.

The first step is to prepare your herbs, flowers, or spices by washing and drying them completely. For spices, toasting them will help to bring out the flavour. Next, place your chosen ingredients in a clean, dry glass jar and cover them with the carrier oil. Place a lid on the jar and store it in a sunny spot, shaking or swirling the jar every day.

After a week, drain the oil into a clean jar using a sieve or cheesecloth. If you desire a stronger scent, you can add more herbs or spices and let the oil infuse for another week. Once you are happy with the scent, simply pour the oil into a glass bottle and store it in a cool, dry place.

Choosing a carrier oil

Carrier oils are used to dilute essential oils and are often vegetable oils. They are so-called because they carry the essential oil onto the skin.

There are dozens of carrier oils to choose from, each with different benefits. When choosing a carrier oil, it is important to consider viscosity, lubrication, absorption, and aroma. You should also take into account the purpose of the oil, as well as your skin type.

• Apricot kernel oil is made from apricot seeds and is high in fatty acids and vitamin E. It has a slightly sweet, nutty scent and is easily absorbed into the skin. It is often used in massage oils, bath oils, and hair care preparations.
• Sweet almond oil has a strong, nutty aroma and is lightweight and moisturising. It is a popular choice for skin care, massage oils, and bath oils.
• Olive oil is a healthy, edible oil with a fruity aroma. It is high in vitamins and fatty acids, making it a good choice for cleansing and moisturising dry skin. Olive oil can be used in massage, hair care, and homemade soaps.
• Argan oil is made from the kernels of argan trees and is rich in vitamins A and E, and monounsaturated fatty acids. It is useful for treating dry skin and hair, wrinkles, and skin inflammation.
• Rosehip oil is high in vitamins A and C and is known to aid in physiological and physical relaxation, as well as reduce anxiety.
• Black seed oil is made from the Nigella sativa plant and is rich in fatty acids. It has anti-inflammatory properties and is often used to soothe skin conditions such as eczema, acne, and psoriasis.
• Grapeseed oil is lightweight, easily absorbed, and has a neutral scent. It is a good choice for body oils and massage oils.
• Avocado oil is a thick, edible oil with a nutty aroma. It is high in oleic acid, which is beneficial for dry, damaged skin. However, it may not be suitable for acne-prone skin.
• Sunflower oil is an edible, odourless oil extracted from sunflower seeds. It has skin-softening and moisturising properties and can help soothe irritated skin.
• Jojoba oil is a wax made from the seeds of the jojoba plant. It has moisturising properties and is easily absorbed into the skin. Jojoba oil is often used in massages and is suitable for acne-prone skin.
• Coconut oil is a moisturising oil with antimicrobial properties. It helps protect the skin by leaving a thin layer of oil behind. Fractionated coconut oil is a more stable option that is commonly used in commercial essential oil products.

When choosing a carrier oil, it is recommended to select the highest quality, organic, cold-pressed, pure, unrefined oil with no additives. Additionally, you may want to consider the comedogenic rating of the oil, which indicates its likelihood of clogging pores.

Different carrier oils have different properties and uses, so it is important to choose one that aligns with your desired outcome.

Using flowers, herbs, and plants

Making aroma oils from flowers, herbs, and plants is a simple process. The key to making good oil infusions is choosing the right materials. You can use almost any garden herb, but you should use the leaves and flowers, avoiding any woody stems or branches. Always chop the leaves to release their scent before adding them to the oil. Scented flowers are also popular additions to homemade aroma oils. You can use one type of flower or a combination of flowers. Be sure to use the petals only, as these hold most of the fragrance.

For the base oil, choose a pale-coloured oil with a mild scent that won't overpower the flowers, herbs, or spices. Good options include olive oil, jojoba oil, safflower oil, almond oil, or canola oil.

• Cut the flowers while they are still not fully opened and remove the petals.
• Gently bruise, crush, or chop the petals, herbs, or leaves.
• Place them into a clean, dry glass jar.
• Cover them with your chosen base oil.
• Seal the jar and shake it well.
• Place the jar in a sunny spot for a week, swirling or shaking it occasionally.
• After a week, strain the oil into a clean jar using a sieve, cheesecloth, or coffee filter.
• Smell the oil and, if you want a stronger scent, repeat the process with more flowers or herbs.
• Once you're happy with the scent, pour the oil into a dark glass bottle or jar.
• Seal the container tightly and store it away from sunlight until needed.

You can also use heat to speed up the infusion process. Here is a general method for using a stovetop or crockpot:

• Place a large handful of gently dried flowers, herbs, or leaves into a crockpot or large pot.
• Fill the pot with distilled water, leaving about an inch of space at the top.
• Cook on low heat for 24-36 hours.
• Turn off the heat and leave the pot uncovered for a week.
• Carefully collect any oils that have formed on the surface of the water and transfer them to an amber or blue glass jar.
• Leave the jar open for another week to allow any remaining water to evaporate.
• Seal the jar tightly and store your aroma oil in a cool, dry place for up to 12 months.

Preparing herbs

Cleaning and Drying Herbs

Shake off any soil from the herbs and check for insects. If you need to clean the herbs, rinse them off and let them dry completely before using. Any water left on the herbs will prevent the transfer of volatile oils.

Bruising/Crushing Herbs

Bruise or crush the herbs to release their natural oils. You can use a wooden roller to slightly crush the herbs, or rub them together. For spices, toasting them will help bring out their flavour.

Preparing the Oil

For culinary oils, you can use extra virgin olive oil, grape seed oil, peanut oil, sunflower oil, or walnut oil (if using cold). For aroma oils, you can use olive oil, or a neutral oil like sunflower oil, or other plant-based oils such as evening primrose oil, walnut oil, or sesame oil.

Combining Herbs and Oil

Fill a clean, dry glass jar halfway with herbs. Then, add oil over the herbs, leaving about 2.5 cm of oil above the herbs. Place a square of wax paper on top of the jar before securing the lid.

Infusing the Oil

Place the jar in a sunny spot and let it infuse for one to two weeks. Roll the jar in your hands once every one to three days to help the herbs infuse. If you want a quicker method, you can heat the herbs and oil together in a pan on low heat for several hours, or until the oil bubbles.

Storing the Oil

After infusing, strain the oil through a cheesecloth or coffee filter into a new, clean jar. If you are happy with the scent, pour the oil into a glass bottle. Label the bottle and store it in a cool, dark place. The oil should be used within a few weeks to a month.

Draining and storing

Once you have made your aroma oil, it is important to drain and store it correctly to preserve its quality and ensure it does not go rancid. Here is a step-by-step guide to draining and storing your aroma oils:

Draining:

• After the infusion process is complete, strain the oil using a cheesecloth or a fine-mesh strainer. This will remove any plant material or solid particles from your oil, ensuring a smooth and pure final product.
• For small batches, you can carefully pour the oil through the cheesecloth or strainer into a clean, dry container.
• For larger batches, consider using a funnel to make the process easier and reduce the risk of spills.

Storing:

• Always store your aroma oils in airtight containers. Glass bottles or jars with tight-fitting lids are ideal. This will prevent oxidation and evaporation, ensuring your oils last longer.
• Store your oils in a cool, dark place, such as a cupboard or pantry. Avoid direct sunlight or heat sources, as this can degrade the quality of your oils over time.
• Label your containers with the date and contents. This will help you keep track of your creations and know when to make a new batch.
• For longer-lasting oils, consider adding a natural preservative like vitamin E oil. This will help inhibit bacterial growth and extend the shelf life of your aroma oils.
• Store your oils away from flammable materials or sources of ignition. Essential oils are flammable and should be handled and stored with care.
• Keep your oils out of the reach of children and pets. While aroma oils can be beneficial, they should always be used with caution and under supervision.

By following these simple steps, you will be able to enjoy your homemade aroma oils for a longer period and ensure they retain their therapeutic properties.

Heating method

Heating is a quicker way of making infused oils and is great for dried herbs and spices since the heat helps bring out the flavour. Here is a step-by-step guide to making infused oils using the heating method:

• Grind dried herbs and spices with a mortar and pestle.
• Place the ground herbs and spices into a clean glass jar.
• Place a lid on top of the jar (don't tighten it).
• Place the jar on a hot plate and simmer for several hours (around 3 hours). Note that your kitchen will be filled with wonderful aromas!
• Taste to see if the flavour is strong enough.
• Drain the oil using a sieve or cheesecloth/coffee filters.
• Pour the oil into a clean glass bottle, label it, and store it.

Alternatively, you can use a skillet or pan to heat spices. Heat the oil and spices until the oil bubbles and the spices sizzle. This method requires constant stirring but should only take about 5 minutes. Be careful not to overcook. When ready, strain and pour the oil into a clean glass jar and let it cool. When it has cooled, taste to see if it is to your liking, then store it.

Frequently asked questions