Mint Oil
From the foodcourt column, weekend magazine.
Steps
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.
Ingredients
extra virgin olive oil, fresh mint leaves