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Prep Time: 20160 Minutes Cook Time: 0 Minutes |
Ready In: 20160 Minutes Servings: 6 |
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From the Foodcourt column, Weekend magazine. 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.
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