Green herb oil – the aromatic secret of your kitchen
Green herb oil is the very essence of freshness sealed in a bottle. Every drop brings intense aroma, deep flavor, and a vivid color that will enhance even the simplest dish. It’s not only a unique culinary addition, but also a way to preserve the taste of seasonal herbs for longer. Making it is simpler than you think – just a bit of patience and a few easy steps to achieve results worthy of a professional kitchen.
Notes
Recipe for green herb oil
Preparation:
1. Wash the fresh herbs thoroughly.
2. Blanch the greens in salted boiling water for 30-60 seconds. Then shock them in an ice bath (adding salt to it will lower the water temperature). Blanching and shocking help you obtain an intensely green, fresh, and aromatic oil that will be stable and less prone to oxidation and discoloration during storage.
3. After shocking, dry the herbs thoroughly to remove excess water. You can do this by gently patting them dry with paper towels or using a salad spinner. It is important that they are well dried, because water can affect the texture and shelf life of the oil.
4. Blend the herbs with a neutral-tasting oil (e.g., canola/rapeseed).
5. Pour the herb mixture into a small pot and reduce excess water. Heat to 85°C (or until small bubbles form along the edges of the pot and you can see steam) and wait about 5-10 minutes.
6. Then strain the mixture to separate the oil from the herb solids. You can do this in several ways. The most effective is to use cheesecloth or muslin. You can also use a very fine-mesh sieve, but the oil may be less clear.
7. Pour the finished green oil into a clean, preferably dark bottle that protects it from light (light can accelerate oxidation). Store the oil in the refrigerator, where it should stay fresh for about 11-14 days.
