Make the Lime Mint Oil
Bring a small saucepan of water to a boil. Prepare an ice bath nearby.
Blanch mint leaves for 10 seconds (yes, just 10). Scoop them into the ice bath immediately to preserve that vibrant green.
Drain and pat dry the mint. Transfer it to your mini food processor.
Add lime zest, salt, and olive oil. Process until smooth. Taste and adjust salt if you want more punch.
Chill or set aside. You may make the oil ahead — it holds in the fridge for a couple days.
Why blanch the mint? Blanching prevents oxidation and keeps the oil bright green. Looks better, tastes fresher. Simple science, zero drama.
Assemble the Watermelon Skewers
Prepare your veg and fruit: Peel cucumber into long ribbons with a y-peeler or mandolin. Cut watermelon into 24 1-inch cubes.
Thread the skewer in this order: Kalamata olive → fresh mint leaf → folded cucumber ribbon → watermelon cube. Repeat until you’ve made 24 beautiful skewers.
Arrange on a platter. Drizzle lime mint oil lightly over the skewers and sprinkle a pinch of sea salt if desired. Serve with lime wedges.
Presentation tip: Place skewers in a fan or row on a wooden board and drizzle oil right before serving so they stay fresh-looking.
