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Author Notes: One of the other mint recipe that I posted some time back calls for this wonderful mint flavored olive oil, which I had picked up at a sale. (It was quite premium priced)..I tried infusing EVVO with mint at home today. (My mother used to infuse herbs into oil, except that it never went into food, it was used for massaging into skin & hair) & it worked beautifully!
Since the recipe is for a small batch at a time. I haven't bothered figuring out long term storage.. —Panfusine
Makes 1/4 cup
cup Extra virgin Olive oil
sprigs fresh mint (about 30 leaves)
- 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
- 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)
- 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.