Cantaloupe Bites with Lemon, Red Onion, Powdered Olives, Mint Oil, Chili Flakes, and Fried Mint Leaves

Preheat the oven to 250°F and line a baking sheet with parchment paper. Set aside.

Spread the olives on paper towels and press dry. Coarsely chop (either by hand or in a food processor). Transfer to parchment lined baking sheet and bake at 250ºF for 3 hours, or until dry to the touch.

When cool enough to handle, pulse in a food processor until finely ground like sand (do not over process or you can end up with a paste). If this still feels a bit wet, place back on the baking sheet and bake until dry. Cool completely before storing for up to a week, refrigerated (I like to make this at least a day ahead).

Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).

Add the avocado oil and mint leaves to a small pot and heat over medium heat, stirring occasionally with a fork to ensure even cooking (you can also microwave on high, checking every so often). The leaves will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the leaves are translucent, remove leaves with a fork and transfer to a paper towel lined plate to drain excess oil. Sprinkle with a bit of salt and set aside. This can be made up to a week ahead of time and stored in an airtight container.

Toss the cantaloupe cubes in meyer lemon juice and zest. Dip one side of each cube into the olive powder (you may need to press the olives on top to get a thicker coating). Top with a couple slices of red onion, sprinkle with chili, and garnish with a fried mint leaves and flower petals, if using. Place into small serving bowls and spoon a bit of mint oil into the bottom of the bowl. Serve.