Print
HERB OIL
A gloriously green oil, easy to adapt and perfect for finishing dishes.
Prep Time 10 minutes
FILTERING TIME 2 hours
Total Time 2 hours 10 minutes
Servings 150 ml
Ingredients
- 40 g fresh herbs (any you like - parsley, coriander, basil, dill, mint etc.)
- 150 ml extra virgin olive oil
- salt
Instructions
-
Bring a pan of salted water to the boil. Blanch the herbs for 10-15 seconds, then quickly remove from the pan with a slotted spoon and dunk in ice-cold water. Allow to cool completely.
-
Drain the herbs, then dry them thoroughly with a tea towel. Combine with the olive oil in a high-speed blender and blitz until completely smooth.
-
Line a sieve with doubled-up muslin cloth, or with a coffee filter. Sit it over a jug, then pour the oil into the sieve and allow to sit for 1-2 hours, or until the majority of the liquid has dripped through the sieve and you are left with just the herb mush in the cloth or filter.
-
Transfer the herb oil into an airtight container and refrigerate for up to a week.