Mint Infused Olive Oil

1. 1

   Wash & completely dry the mint leaves (I mean , spin, pat, or dab away any speck of stray moisture that dares to stick to the leaves). Tear into little bits

2. 2

   Heat the oil in a small sauce pan on medium. when the oil just barely begins to radiate heat, add the torn mint leaves and poach on low heat for about 10 minutes until the leaves turn to an oily translucent shade while gently beginning to bubble around the edges (due to intracellular moisture oozing from the cells)

3. 3

   Remove from heat and allow to cool completely. Strain out the leaves (squeezing out the oil from them) using a tea strainer. Store in an opaque ceramic container.

* Per serving · 4 servings · Values may vary.

No additional tips available.