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Mint Oil

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1/2 cup Mint packed mint
1 cup Olive Oil

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Mint Oil


    One of my favorite things to do in the kitchen is infusions. I like to experiment with oils, vinegars and vodka. I often mix and match herbs and spicies always seeking out new and excited flavor profiles. Sometimes I like to just enjoy the essence of one strong flavor but used in as many creative ways as possible.

    • Medium


    mint_oilWash and dry Mint.

    Place mint into a wide mouth bottle or jar.

    Cover the mint with Olive Oil.

    Store in cool dark place for 1-2 weeks before use.

    This is a cold infusion process and takes longer for the flavor to develop.

    Use within 3 weeks.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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