How to Make a Rose Infused Oil

Making a Rose Infused Oil is very easy but time consuming. The   results can be well worth it though. Make small quantities at a time  and  do so every year and you will never run out. Rose absolute oils are  expensive, Rosa otto being the most expensive  and Rosa Damascena Maroc  being one of the cheaper ones. They are all rich, deep and extremely  concentrated; usually dark brown in colour and very viscous. They are  quite divine but beyond the purse of most of us  and usually sold in  tiny retail quantites ( like 2 or 3 ml)   So why not have a go at making  your own infused oil? It will not be anywhere near as deep, complex and  rich with those  honey overtones provided by absolutes (which, on  average, use 9000  petals to make just 1ml of the absolute oil)  but it  could be  deliciously floral and refreshing and good for your skin lt  alone  provide a decent rose oil based perfume. Remember though it ill  be an  infused oil so much weaker than an absolute.   

Rose Infused Oil:-

You need a plentiful supply of rose petals and I really do mean   plentiful. This is no job for the faint hearted. If you grow roses in  your garden then you need a lot of them and you need to keep picking  when they are at their best, not faded and past their best. Choose, if you will, an old fashioned highly perfumed rose. The Old English Roses are perfect. Choose one for its scent but if its just the floral rose scent in general that you are looking for then mix and match from any that you grow as long as they are scented.

You need a stable carrier oil to make your Rose infused Oil and to steep the petals in. Now White Mineral Oil is cheap and very stable but  is a petroleum by product so whilst it IS ideal you might not want to use it. It is the stuff from which Baby Oil is made but ultimately the choice is yours. If you want a stable but natural carrier oil then I don’t think you  can go far wrong with Jojoba oil (which is really a wax but behaves like an oil) which is both stable and takes a long time to  go rancid. It aso has a pleasing yellowish to green colour.

Get yourself a clean and sterilised glass Kilner type jar. One that is airtight but can be easily opened. Wash it thoroughly and then make sure you have  sterilised it properly by placing it in a hot oven (200 degrees Celsius) for 10 minutes and don’t wipe it with a tea towel  which will just transfer all the bacteria on the tea towel to a nice warm glass jar. 

Make sure your Rose petals are as clean and free from insects and dust as possible but don’t wash them – you can lightly rinse them but then let them dry.   

Pack them as tighly as you can into your Kilner jar whilst it is still warm ( try not to handle the inside of the jar ) and then pour your chosen infusing oil over the top so that there is at least a  centimetre between the rose petals and the top level of the oil. Seal  and put in a warm, preferably sunny, position for ten days.   

Open a couple of times very carefully and check that there is no  fermentaton taking place and agitate gently every now and again.   

The Rose petals will turn brown and the Rose Infused Oil will take on a subtle fragrance of the rose but you can increase the intensity by straining the oil and starting the whole process again with a new load  of rose petals and using the same oil. 

Keep doing this until the intensity of the fragrance held in the oil is at the level you like.  This may take up to 5 or 6 infusions but the  more you do the headier the final infused oil will be.   

The oil is wonderful for skin care, can smell divine and will last about 6 to 12 months, longer if kept in the fridge. If you want to add a preservative then add some grapefruit seed extract or vitamin c powder to your final oil.