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“From the Foodcourt column, Weekend magazine.”
READY IN:
336hrs
YIELD:
220 ml mint oil
UNITS:
US

Ingredients Nutrition

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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