Food & Cooking Recipes Mint Oil 2.9 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2018 Print Rate It Share Share Tweet Pin Email Use this herb-infused oil, from chef Frank Stitt's "Bottega Favorita" cookbook, to make his Butter Bean-and-Mint Pilaf. Ingredients ¼ cup coarse salt 4 cups loosely packed mint leaves ¾ cup grapeseed or canola oil Directions Prepare and ice-water bath; set aside. Bring 4 cups water and salt to a boil in a medium saucepan. Add mint leaves and cook 10 to 15 seconds. Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry. Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes. Add remaining leaves and oil and blend for 2 minutes more. Transfer to an airtight container and refrigerate overnight. Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days. Rate it Print