Fill a four-qt. stockpot with four cups lavender buds and four cups coconut oil. The coconut oil is a versatile carrier oil that absorbs the essences of the lavender with ease. This ingredient can be purchased in a grocery store.
Simmer the contents of the pot on low heat for about 40 minutes. The clear coconut oil will be tinted a slight purple tone.
Strain the contents of the stockpot over a large glass bowl. This separates the oil from the material.
Wrap the buds in a 24-by-24 inch cheesecloth square and wring it out over the bowl, further extracting floral oil.
Cool the contents of the bowl to room temperature and pour it into an eight-oz. jar. Secure the lid of the jar tightly and save it for future use in your fridge. It can last up to a year.