Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it's all too easy to overheat the eggs and curdle the sauce.
This accelerated infusion technique increases the speed with which the flavor of your choice combines with the oil. This way, even if you have guests coming by in just a few hours, you can still create impressive oils to serve.