February 16, 2007, Newsletter Issue #151: Citrus Flavored Mint Oil
Tip of the Week
This is delicious with lamb and fresh vegetables such
as tomatoes, cucumbers, and summer squash.
1 tablespoon chopped fresh lemon peel
1 tablespoon chopped fresh lime peel
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 cup fresh mint leaves (spearmint and applemint or even a combination of the 2 are great in this oil)
1 cup olive oil
Rinse the mint leaves under cold running water, and
immerse in boiling water for 20 seconds. Quickly
plunge them into ice water, then dry them completely.
Puree all ingredients in a blender or processor.
Pour the mixture into a glass container and refrigerate
for 1 day. This will cloud, and thicken. Let oil sit
at room temperature until it clears, and then strain
it. Pour this strained oil into a sterilized glass jar,
cover tightly, and store in refrigerator for use within
one week.
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