Blanch the vine leaves in boiling water for some seconds and drain. Sauté the mince in olive oil for 2-3 minutes. Wash and drain the rice. To make the stuffing, add all the ingredients in a bowl and mix well. Lay the leaves on a hard surface and put half a tablespoon of the stuffing near the stem of the leaf. Roll up folding the sides over the stuffing. Place stuffed vine leaves in stewpot close together side by side and pour over 6-7 tablespoon of olive oil and ¾ glass of water. Cover and simmer for 25-30 minutes.