Hi Lauren, thank you so much! The oil comes into contact with perishable ingredients, it has of course a shorter shelf life than pure oil. If you follow the cooking process properly and completely boil off all the water and filter out the perishable ingredients, then the oils will last much longer and can for sure be given as gifts. For an even longer shelf life, I recommend filtering the oils through a coffee filter again after a day in the refrigerator and transferring them into a fresh bottle. Have fun with it 🙂

I think they’d make such wonderful gifts, but it seems a shame that they only last a few weeks in the fridge – is there anything that can be done to extend the shelf life?

Thanks x

San Marzano tomatoes are actually the best choice because they have a very intense flavor. I’ve never tried this method with canned ones, but I guess it might work as well. Just keep in mind that the extra liquid could extend the cooking time. You can use any oil you like, as long as it has a high smoke point. Unrefined oils add their own flavor, which you should consider, while refined oils are highly processed but have a neutral taste, allowing the tomato flavor to stand out more. Just experiment a bit to see what tastes best to you. Have lots of fun with it! 🙂