Mint Oil

From the Foodcourt column, Weekend magazine.

• Ready In: 336 hrs
• Yields: 220 ml mint oil

Ingredients

• 220  ml extra virgin olive oil
• 2  tablespoons fresh mint leaves, pounded coarsely in a mortar

Directions

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.