Mint Garlic Oil

Mint Garlic Oil

Fresh mint and garlic steep in warm oil for a bright, fragrant drizzle.

Total 25 min Makes 8 oz Calories 62/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This infused oil blends blanched mint leaves with gently cooked garlic for a vibrant green condiment with a savory herbal edge. Drizzle it over grilled lamb, roasted vegetables, flatbreads, or yogurt dips. It keeps well refrigerated and brings a fresh herbal lift to simple dishes.

Ingredients

  • 1 cup fresh mint leaves, packed
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 ice cubes, for ice bath

Method

  1. Bring a small pot of water to a boil and prepare a bowl of ice water nearby.

  2. Drop the mint leaves into the boiling water and blanch for 15 seconds.

  3. Immediately transfer the mint to the ice water to stop the cooking, then drain and pat completely dry with a towel.

  4. In a small saucepan, combine the olive oil and sliced garlic over low heat.

  5. Warm the oil and garlic gently over low heat until the garlic turns golden and fragrant, 6 to 8 minutes, taking care not to let it brown too fast.

  6. Remove from heat and let the oil cool to room temperature, about 15 minutes.

  7. Combine the cooled oil, garlic, blanched mint, and salt in a blender or food processor.

  8. Blend until smooth and bright green, about 1 minute, scraping down the sides as needed.

  9. Strain through a fine-mesh sieve or cheesecloth into a clean jar if a smooth oil is preferred, or leave unstrained for a rustic texture.

  10. Cover and refrigerate for up to one week; bring to room temperature before serving.

Rate this recipe

★ 3.8 (1)

Mint Garlic Oil

This infused oil blends blanched mint leaves with gently cooked garlic for a vibrant green condiment with a savory herbal edge. Drizzle it over grilled lamb, roasted vegetables, flatbreads, or yogurt dips. It keeps well refrigerated and brings a fresh herbal lift to simple dishes.

25 min 8 oz 62 cal

Ingredients

  • 1 cup fresh mint leaves, packed
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 ice cubes, for ice bath

Method

  1. 1

    Bring a small pot of water to a boil and prepare a bowl of ice water nearby.

  2. 2

    Drop the mint leaves into the boiling water and blanch for 15 seconds.

  3. 3

    Immediately transfer the mint to the ice water to stop the cooking, then drain and pat completely dry with a towel.

  4. 4

    In a small saucepan, combine the olive oil and sliced garlic over low heat.

  5. 5

    Warm the oil and garlic gently over low heat until the garlic turns golden and fragrant, 6 to 8 minutes, taking care not to let it brown too fast.

  6. 6

    Remove from heat and let the oil cool to room temperature, about 15 minutes.

  7. 7

    Combine the cooled oil, garlic, blanched mint, and salt in a blender or food processor.

  8. 8

    Blend until smooth and bright green, about 1 minute, scraping down the sides as needed.

  9. 9

    Strain through a fine-mesh sieve or cheesecloth into a clean jar if a smooth oil is preferred, or leave unstrained for a rustic texture.

  10. 10

    Cover and refrigerate for up to one week; bring to room temperature before serving.