Mint oil

Mint oil

Olio alla menta

By
From
The Amalfi Coast
Photographer
Helen Cathcart

The flavour of this zingy oil explodes in your mouth. It is perfect for grilled fish or lamb. Depending on the strength of the mint you may need more leaves. I make small amounts of this oil as it tastes and looks better freshly made.

Ingredients

Quantity Ingredient
handful mint leaves
100ml extra-virgin olive oil
1/2 lemon, juiced
salt, to taste

Method

  1. Put the mint leaves and olive oil in a food processor and whizz until smooth. Alternatively, you can use a pestle and mortar. Add the lemon juice and salt to taste. Sieve through a fine mesh and pour into a small jug to serve. A variation of this oil is to use white wine vinegar instead of lemon juice.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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