Blending Oils
Assemble the oils called for in a recipe. In a clean, sterilized jar, add 1/8 cup of ONE of the following vegetable oils: safflower, sunflower, coconut, apricot kernel, jojoba, almond, hazelnut, grapeseed, olive (preferably extra virgin).
Using an eye dropper or the single drop dispensers included on virtually every bottle of true essential oil, add the oils according to the recipe.
Swirl the oils into the base oil, don't stir. Gently rotate the oil in a clockwise direction.
Then, store all oils away from heat, light and moisture in an airtight, opaque or dark colored glass bottles. Don't forget to label them including the date.