| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 546 | 57g | 8g | 7g |
| sugars | fibre | protein | salt |
| 6g | 0g | 0g | 1.6g |
Whenever I pour myself a bowl of fresh fruit, whether it’s summer peaches, autumn apples, or crisp winter oranges, a path leads my mind back to the Rockies. The unhurried mountain air, the crunch of gravel under my boots, and the brush of fragrant wild herbs against my jeans. That’s what inspired this delightfully versatile infused oil, the Lesser Calamint Flavored Olive Oil.
Olive Oil: Nature’s Liquid Gold
As an experienced chef and a lover of all things wild, I became intrigued by the lesser calamint, a perennial plant native to Europe and the Mediterranean region. Its intense minty aroma blends wonderfully with the rich, fruity taste of high-quality extra virgin olive oil. Together, these create a unique flavor profile that is hard to resist and great for your health.
Olive oil is packed with antioxidants and anti-inflammatory compounds. It’s splendid for the heart and supportive of overall health. The fusion of lesser calamint in this recipe adds an extra kick of vitamins A and C, making this an immune-boosting flavor bomb – a great companion for a healthy lifestyle.
Wild at Heart
Being a Coloradan at heart, the unique flavors of the wild inhabit many of the dishes I create – hearty game meats, delicate trout, and comforting mountain fare. Just like those, this Lesser Calamint Flavored Olive Oil has something a little wild embedded in its nature.
It reminds me of an Italian condiment called Aioli, a rich garlic and olive oil blend. Although the Lesser Calamint Flavored Olive Oil is lighter and more aromatic, it holds an equal potential to transform a dish. It’s excellent drizzled over a summer salad, or even enhancing the smoky flavors of grilled trout – a choice mountain catch.
And the thought of enjoying this simple, health-conscious condiment with my partner Gordon, warms me more than a perfect bowl of my hearty mountain fare on a chilly night. It’s more than just food; it’s a flavor journey to my roots and a refreshingly different twist worth trying.
If you’re looking for a flavor trip right to the Boulder foothills, you’ve got to try this recipe for Lesser Calamint Flavored Olive Oil. Trust me, your tastebuds will thank you!
What You’ll Need
- 2 cups of high-quality extra-virgin olive oil
- 1 cup of fresh lesser calamint
- Zest of 1 lemon
- 1 tablespoon of high-quality sea salt
- 1 tablespoon of honey
- 1 teaspoon pink peppercorns
- 1 pinch of dried chilli flakes (optional)
- 3 cloves of garlic (optional)
Method
Step One
Begin by washing the lesser calamint leaves and patting them dry. Afterward, peel your garlic (if you’ve chosen to use it) and crush it lightly with the flat side of your knife.
Step Two
Grab a large bowl and combine the cleaned calamint leaves, the crushed garlic, lemon zest, and the pink peppercorns. If you enjoy a bit of heat, this is the time to add the pinch of dried chili flakes.
Step Three
Into the same bowl, pour your 2 cups of extra-virgin olive oil. Stir the contents to incorporate everything well and ensure the ingredients are evenly distributed.
Step Four
In a small saucepan, warm your honey over low heat until it becomes runny. Add this into the main bowl and mix well.
Step Five
Transfer the mixture into a glass bottle that has been sterilized earlier. Ensure the calamint and other ingredients are fully submerged in the oil and seal the bottle. Make sure none of the mixture is exposed to air as this could lead to the growth of bacteria.
Step Six
Let the bottle sit in a cool, dark place for at least one week. This will allow the flavors to meld together and infuse into the oil, creating a flavorful and fragrant mix.
Step Seven
After one week, add the 1 tablespoon of sea salt and give the mixture a good shake to evenly distribute the salt.
Step Eight
Your Lesser Calamint Flavored Olive Oil is now ready. Before use, give it a quick shake to ensure that the flavors are well mixed. It can be used in salad dressings, pasta, or as a finishing oil for dishes.
