How to Make Calendula Oil

This traditional calendula oil is made with just dried flowers and oil, creating a gentle, nourishing base for salves, balms, and everyday skin care.

Prep Time 5

Cook Time 4

Total Time 4 5

Serving Size 2 cups

Place your dried calendula flowers in a clean, dry glass jar, filling it about two-thirds full.
Pour in enough carrier oil (such as extra virgin olive oil) to completely cover the flowers.
Gently stir to release air bubbles and ensure all the flowers are coated in oil.
Secure the lid and place the jar in a saucepan lined with a folded tea towel. Fill the pan with warm water so it reaches at least halfway up the jar (but not the neck).
Heat on very low and let the oil infuse for 2–4 hours, keeping the oil warm but never hot.
Remove from heat and allow to cool slightly, then strain the oil through a fine mesh sieve (lined with cheesecloth for a clearer oil) into a clean, dry jar.
Let the flowers sit in the sieve for about 30 minutes to fully drain.
Store your calendula oil in a tightly sealed jar in a cool, dark place, away from sunlight.

Always use fully dried calendula flowers. Fresh flowers contain moisture, which can cause the oil to spoil.
Make sure your jar, tools, and flowers are completely clean and dry before starting.
You can also make this oil using a sun infusion method (by placing the jar on a warm windowsill for 2–6 weeks) instead of the double boiler method.
Other carrier oils such as sweet almond oil, jojoba oil, or sunflower oil can be used instead of olive oil.
For a clearer oil, strain through cheesecloth in addition to a fine mesh sieve.
Store the finished oil in a cool, dark place to help extend its shelf life.
Properly made and stored calendula oil will typically last 6–12 months, depending on the freshness of the carrier oil.