Sarah and I are doing our project with Juniper in the Wellesley ville! We recently went in for a second time to discuss our plans on our dish (or ingredient), which is mint oil. Chef Tim’s problem is that he cannot keep his blend of olive oil and mint leaves a vivid green color over time. He says that the method he uses now is to blanch the mint leaves to prevent them from browning. However, his problem could be his storage and usage of the olive oil. He will be e-mailing us the exact recipe and method so we can try to replicate the process as best as possible. Hopefully we will be starting our experimental work soon so that we can see what happens to the prepared mint oil over a bit of time since that is his main concern.
Hopefully we can come up with a good solution as we’ve been working with olive oil and maintaining the color of leafy greens for the first few weeks!