Message 21704 of 39188 in General Discussion

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Infusing something for longer will not hurt it; it will only add more flavor. 
One month was the time frame I gave based on how long it took to make 
chocolate liqueur (vodka, simple syrup, cocoa powder and a vanilla bean). 
However, I didn't keep the bottles in the sun; I kept them in a dark cabinet. 

By the way, the olive oil I mentioned earlier was not "cut and paste", it is 
something I've actually made based on the kind of herbs and spices I like. If 
I post something that is not my own words, I'll link to it.