Flavored oils are delicious additions to many dishes. Mint oil is commonly used as a seasoning or a condiment in Turkish dishes, and I’ll never forget the first time I enjoyed it, drizzled over Potatoes with Yogurt and Pistachios. I was in Gazientep enjoying a meal prepared by Fatih Babican, an extraordinary chef who is devoted to his native Anatolian cuisine. I was surprised he used dried mint in the oil, but he pointed out how much more intense its flavor is when freshly dried, and on tasting this oil I had to agree with him. Try using this on hummus, on steamed fish, on roasted chicken right from the oven, or even as a dip for sesame bread.
Makes 1/3 cup (80 ml)
Ingredients:
1/3 cup (80 ml) extra virgin olive oil
1 tablespoon dried peppermint leaves
Directions:
1. Place the olive oil and the mint in a small, heavy pan, whisk them together and place over very low heat, and heat the oil just enough so the temperature increases enough to feel hot when you touch it with the skin on the back of one of your fingers. Do not let it boil. Keep the oil at this temperature for about 10 minutes, then remove from the heat and reserve.
Note: Make sure not to boil the olive oil when infusing it, as that will denature its flavor. Heat it gently, just enough so that the heat of the oil encourages the flavor from the dried peppermint, which must be
very, very fresh and pungent. The oil is at the perfect temperature when you can dip the back of your index finger into it and feel the heat but not get burned. Mint oil will keep for about 3 days, refrigerated. Remove it from the refrigerator about 20 minutes before you plan to use it, so it can liquefy.
