Mint Oil - cooking recipe

Ingredients

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

Preparation

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.