If you bring an oil like butter to a hard boil and let it simmer over plant matter, stirring occasionally, maybe 45 minutes, just enough to mix and decarb. Its at 212 at a hard boil so should be fine. Strain, sparge and cool oil and water so it separates. Keep oil portion and use as oil/butter in any recipe. You have already hit it at 212 plus any baking you add to it. You will have active oil, I promise.
I have always done butter this way and make brownies or tie-dyed Christmas cookies that can floor an elephant.