I was able to infuse some Calendra, turmeric, comfrey, and ginger into extra virgin olive oil. I tried both the method of using a double boiler for several hours as Amanda talked about this past summer and keeping the oil at 105 for week as mentioned in one of the MA sheets. After I filtered the oil through a sterilized cloth and pressed with a potato ricer, my oil looked free of material but still colored like the dried herb. I was looking at some oils in a health food store and noted that they had Calendra and comfrey infused olive oil but their oils were colorless. I thought this odd, since even my olive oil is a yellow green color. would this be an indication of the quality of the infusion/oil? or simply because they have a better filtering process than I did? I am assuming that as long as I have all the visible plant material out of the oil it will be fine?

David said: it will be fine, but the color also depends on the color of the starting oil. If you used a really high quality EVOO (which is expensive and not necessary ) it already has a green tint. Commercial products use a lower quality Olive oil and many only let the herb sit in the oil without heat, which does not extract the constituents of the herbs very well.