Fresh Myrtle Leaf -- Hot Oil Infusion

• 1). Measure 3 cups of fresh myrtle leaf with a measuring cup. Chop the leaf with a knife into smaller pieces, about the size of a dime. Place the chopped leaf into a jar.
  
  
• 2). Fill the jar with extra virgin olive oil until the oil sits approximately 1 inch above the chopped leaf. Pour the contents of the jar into a large saucepan with oven-proof handles.
  
  
• 3). Preheat the oven to 200 degrees Fahrenheit. Place the uncovered saucepan into the oven and keep an eye on the mixture. When the oil starts to bubble, turn the heat down slightly until the oil sits at a temperature where it slowly bubbles.
  
  
• 4). Stir the mixture with a wooden spoon every 20 minutes. Simmer the oil until the leaves are crisp and "worn out." The leaves will have no more oil to infuse at this point.
  
  
• 5). Place a coffee filter into a strainer and place over a dark jar. Pour the myrtle leaf extract through the filter. Do this until no more oil comes through the filter into the jar.
  
  
• 6). Close the jar and store in a cool, dark and dry place.
  
  

Dried Myrtle Leaf -- Cold Infusion

• 1). Measure 1 cup of dried myrtle leaf using a measuring cup. Use a knife to finely chop the leaf.
  
  
• 2). Place the chopped herb into a jar. Fill the jar with cold-pressed grape seed oil until the oil sits approximately 1 inch above the chopped leaf. Seal the jar.
  
  
• 3). Set the jar in a warm place with direct sunlight. Let the jar sit for two weeks. Shake the jar vigorously at least twice a day.
  
  
• 4). Place a coffee filter into a strainer. Place a dark glass jar underneath the strainer and pour the oil through. Hold the strainer over the jar until oil no longer seeps.
  
  
• 5). Seal the jar and store in a cool, dark and dry place.