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    You are in: Home / Indian / Mint Oil Recipe
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    Mint Oil

    Total Time:

    Prep Time:

    Cook Time:

    336 hrs

    336 hrs

    0 mins

    Charishma_Ramchandani's Note:

    From the Foodcourt column, Weekend magazine.

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    Ingredients:

    Yield:

    ml mint ...

    Units: US | Metric

    Directions:

    1. 1
      Add oil to the pounded mint leaves, a little at a time, until all the oil is used.
    2. 2
      Mix well.
    3. 3
      Pour into a glass bottle and seal it tightly.
    4. 4
      Turn the bottle upside down once every 2 days for until 2 weeks.
    5. 5
      Use after 2 weeks.
    6. 6
      Use in tomato mozarella salad and stir-fries.

    Ratings & Reviews:

    • on September 24, 2005

      55

      What a fun way to use up some extra fresh mint. So far I have made a lemon mint vinagrette to put on an orzo salad with feta cheese, cherry tomatoes, mint, purple onions and cucumber. It turned out great. The rest of the oil is sitting in a pretty little green glass bottle that I found, waiting for another dish to be used in. Thank you so much for this recipe. I'll be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mint Oil

    Serving Size: 1 (193 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7.6
     
    Calories from Fat 7
    10%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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