Homemade vegetable oil
Jad Ballout’s, recipe sufficient for 7 oz: Place 2 oz of parsley and 10 oz of mint into a frying pan and blanch for thirty seconds, then dry the greens for half an hour. Place the resulting blend into a plastic bag, squeeze the air out, and cook in a water bath for another half-hour. Pour 200 ml of olive oil into a blender, add the resulting mixture, and mix. Using a centrifuge, separate the prepared oil from the remaining solids.