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Once the oil is successfully transferred into the new jar, seal the jar using a lid with an intact rubber seal. Store the oil in a cool, dry place such as your pantry or the fridge. You may also transfer the strained oil to a decorative bottle if you prefer. Simply make sure the bottle is sterilized in the same manner as the jars. Extend the shelf life of your oil by keeping it in the fridge. Depending upon the type of carrier oil used, you could get up to double the shelf life from your cinnamon oil through refrigeration. Olive oil lasts for up to three years on its own, and thus does not need to be refrigerated. If you used coconut oil as a carrier oil, keep in mind that it solidifies at cooler temperatures. Expose it to light heat to re-liquify. Cinnamon oil may be used in cooking, topically, or around your house. Some research suggests that five grams of cinnamon a day may be helpful for Type 2 Diabetes, while some naturopaths have used it as a treatment for everything from cystic ovaries to household insect infestation. Try substituting small amounts of your cinnamon oil in baking to get not only its health benefits but its rich flavor. For example, if a recipe calls for half a cup of oil, try a quarter cup of your normal cooking oil and a quarter cup of the cinnamon oil. Try using cinnamon oil topically as a muscle relaxer after a workout or when you are a little sore. Use cinnamon oil in stir-fry or as part of a marinade or dressing to impart a unique flavor.
Seal and store the oil. Refrigerate the oil. Use your oil.