How do I make mint oil??

I have a bunch of mint in the garden and I have no Idea how to make it

How do I make mint oil??
Well, I've never tried this...but I've got a lot of mint, too. It looks easy enough...although it seems to take a long time. Good luck.



220 ml extra-virgin olive oil

2 tablespoons fresh mint leaves, pounded coarsely in a mortar



add oil to the pounded mint leaves, a little at a time, until all the oil is used.

Mix well.

Pour into a glass bottle and seal it tightly.

Turn the bottle upside down once every 2 days for until 2 weeks.

Use after 2 weeks.

Use in tomato mozarella salad and stir-fries.

ep
Reply:1 cup extra-virgin olive oil

2 tablespoons fresh mint leaves, pounded coarsely in a mortar

Add oil to the pounded mint leaves, a little at a time, until all the oil is used.

Mix well.

Pour into a glass bottle and seal it tightly.

Turn the bottle upside down once every 2 days for until 2 weeks.

Use after 2 weeks.

Use in tomato mozarella salad and stir-fries.





Magic mint bath oil

Yield: 1 servings

? c Castor oil

? ts Spearmint essential oil

? ts Orange essential oil



Combine all ingredients.



Mint Oil

1 cup grape seed oil

1/2 pound mint leaves

In a large saucepan, heat grape seed oil over medium heat to 130°F; add mint leaves. Remove from heat and quickly pour oil into a blender; blend until color is bright green. Strain through a fine-mesh strainer. Store in refrigerator until ready to use.
Reply:It's an industrial process, you need steam and high pressure. I'd make mint juleps instead, it's much easier and more pleasurable.
Reply:Just infuse the oil of your choice with sprigs of mint.



But, if you are wanting to preserve it for use in the winter it dries well - cut sprigs, bunch together and place in a paper bag, hang the paper bag in a warm airy place until the mint leaves are crisp.

You can then scrunch them up and store in a screw top jar and use as required.

or

Save it as mint sauce - chop, blanch in boiling water (just a bit to preserve the colour) then add sugar and vinegar to taste. Pot in sterilised pots. A spoonful of this 'concentrate' can be diluted with either more vinegar or hot water to serve with lamb or peas.

or

Save it as Mint jelly. Make apple jelly by boiling chopped apples in water until a pulp.

Drain the pulp through a jelly bag, add an equal quantity of sugar to the juice, and boil until 'setting point" is reached add chopped mint and pot in sterilised pots. - great with any cold roast meats.



If you are asking about essential oil of mint, I think this involves distilling the leaves to extract the essential oil, and I have never heard of it being done domestically.
Reply:Mint Oil



220 ml extra-virgin olive oil

2 tablespoons fresh mint leaves, pounded coarsely in a mortar







1. Add oil to the pounded mint leaves, a little at a time, until all the oil is used.

2. Mix well.

3. Pour into a glass bottle and seal it tightly.

4. Turn the bottle upside down once every 2 days for until 2 weeks.

5. Use after 2 weeks.

6. Use in tomato mozarella salad and stir-fries.



220 ml mint oil

336 hours