| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 20g | 3g | 6g |
| sugars | fibre | protein | salt |
| 5g | 1g | 1g | 0.2g |
There are few things that bring me as much joy as infusing new flavors and ingredients into classic dishes, and the Yerba Buena Infused Olive Oil recipe is one of those delightful forays into innovative cuisine I cherish. Growing up in Portland, Maine, I was surrounded by the bountiful flavors of New England seafood, but my culinary journey has always led me to explore beyond the Atlantic shores. This particular recipe perfectly marries my love for fresh, vibrant ingredients with the wholesome essence of good olive oil.
Reveling in Freshness
Yerba Buena, a type of mint native to the Americas, imparts a uniquely refreshing taste that is both invigorating and soothing. Combining it with extra virgin olive oil not only heightens its flavor but also unlocks its myriad health benefits. Yerba Buena is known for its digestive properties, and when infused in olive oil rich in antioxidants and healthy fats, it creates a powerhouse combo for a healthier heart and skin.
The infusion process is straightforward yet feels incredibly rewarding, as the aroma of the mint mingles gracefully with the robust olive oil. Adding mixed berries, diced mango, honey, lemon zest, sea salt, and black pepper brings a symphony of flavors that dance harmoniously on your palate.
A Versatile Companion
This Yerba Buena Infused Olive Oil can elevate an array of dishes. Drizzle it over a fresh summer salad for a burst of flavor that will transport you to a sun-kissed orchard. It works wonders as a topping for grilled poultry or fish, adding a fruity, tangy twist that complements the savory meat. Similar to how lemon oil or basil-infused olive oils are used, this concoction is versatile enough to become a kitchen staple.
If you’re looking for a similar recipe that plays with fresh herbs and oils, you might enjoy this Herb Infused Oil. Both offer a garden-fresh approach to everyday cooking.
My daughters, Erin and Samantha, are particularly fond of spooning this oil over a simple bowl of Greek yogurt topped with granola—it’s like a secret ingredient that makes everything taste just a bit more special. The touch of honey and mixed berries transforms it into a subtly sweet, fragrant treat that everyone in my family loves.
Ultimately, the Yerba Buena Infused Olive Oil is more than just a recipe; it’s an experience of blending, tasting, and appreciating the vibrant essence of fresh ingredients. It’s a celebration of health and flavor that bridges the gap between simple home cooking and gourmet indulgence.
What You’ll Need
- 1 cup extra virgin olive oil
- 1/4 cup fresh Yerba Buena leaves (packed)
- 1/2 cup mixed berries (blueberries, raspberries, strawberries), quartered
- 1/4 cup diced mango
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Method
Step One
In a small saucepan, heat 1 cup of extra virgin olive oil over low heat until warm, but not simmering—approximately 3-5 minutes.
Step Two
Add 1/4 cup of fresh Yerba Buena leaves to the warm olive oil. Heat gently for another 5 minutes, ensuring the oil does not come to a simmer.
Step Three
Remove the saucepan from the heat and allow the mixture to cool to room temperature. Strain the oil through a fine-mesh sieve or cheesecloth into a bowl to remove the Yerba Buena leaves.
Step Four
In a separate mixing bowl, combine 1/2 cup of mixed berries (blueberries, raspberries, strawberries) that have been quartered, 1/4 cup of diced mango, 1 tablespoon of honey, and 1 teaspoon of lemon zest.
Step Five
Drizzle the strained Yerba Buena infused olive oil over the fruit mixture. Add 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.
Step Six
Gently toss the mixture to coat the fruit evenly with the infused oil and seasoning. Serve immediately or refrigerate until ready to use.
