Procedure
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Set up a double-boiler. Place coconut and almond oils in a heat-safe beaker over simmering water; keep the temperature below 70 °C to preserve active compounds.
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Infuse the spices. Add turmeric and crushed cloves. Stir occasionally and let the mixture warm for 20 minutes until the oil turns golden and aromatic.
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Cool and strain. Remove from heat and allow to cool until just warm. Strain through fine mesh or a coffee filter to remove sediment.
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Fortify the oil. Pierce vitamin E capsules; squeeze contents into the strained oil. Add rosehip oil (and frankincense, if using). Swirl gently to blend.
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Bottle and store. Transfer to a dark glass dropper bottle, label clearly, and store in a cool cupboard. Shelf life: about four months.