1 tablespoon pure olive oil
2 pounds sugar snap peas, ends trimmed and strings discarded
1 1/2 tablespoons lemon olive oil
Flaky sea salt, such as Maldon
1/4 cup mint leaves, torn
Set a large, cast iron skillet over high heat until very hot, about 2 minutes. Add the pure olive oil and swirl to coat the pan. Add the snap peas and cook for 3-4 minutes, until the peas are crisp-tender and blistered in places. Remove from heat, toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.