Mint Tea-Infused Olive Oil

Chef Will Gilson says it's time to start thinking outside the box when it comes to tea. Packed with flavor and antioxidants, this pantry item is just waiting to be used in non-traditional ways. He likes to pair this unique oil blend with roasted lamb and feta cheese to bring out all the flavors. 

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1 cup Extra virgin olive oil
1/4 cup Mint tea leaves or dried mint leaves

Heat olive oil in a saucepan over low heat (it's very important that the oil is just warmed and does not get too hot or it will ruin the flavor of the olive oil.)

Add the mint leaves to the oil and whisk briefly with a whisk or fork.

Turn off the heat and allow the leaves to steep in the oil for 5 minutes.

Pour the oil through a fine mesh strainer into a glass jar (don’t pour into plastic if the oil is still hot). The oil is ready to use and will keep for up to 2 weeks in the refrigerator.