Dry lemon balm leaves using a dehydrator, oven, or by laying them out to air dry for 1-2 weeks.

Crumble the dried leaves and add them to a half-pint sized jar.

Add 1/2 tablespoon of alcohol and mix until all leaves are moist but no alcohol is pooled at the bottom of the jar. Cover and let sit for about 8 hours or overnight. (Skip this step if you're in a hurry but your oil will not be quite as potent)

After the 8 hours, add olive oil to the jar, filling to the top.

Pour the mixture into the blender and blend until you can feel the warmth of the oil (a few minutes)

Pour back into the same jar and put the lid on, make sure it is tight so not water gets inside.

Heat the jar in water in an instant pot, slow cooker, or double boiler for about 8 hours. Do not let the water boil or get hotter than 110ºF.

Take the jar out periodically and shake it.

After 8 hours strain the olive oil using cheesecloth and a funnel. Store in an amber or other dark bottle for up to a year.