Green herb oil

Green herb oil

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A few drops of herb oil can work wonders in soups, with prawns, smoked salmon and grilled fish, or just to dip some chewy country-style bread in. You can use basil, parsley, dill, coriander and a variety of other herbs.

However, please remember that herb oils have a short shelf life, and can develop harmful toxins if left standing too long. But a fresh and well-seasoned herb oil is one of the tastiest things there is.

Ingredients

Quantity Ingredient
1 litre water mixed with 1 teaspoon salt
60-70g fresh herb leaves such as basil, dill, coriander or flat-leaf parsley
10-15 ice cubes
200ml good-quality, mild olive oil
1/2 teaspoon salt
freshly ground black pepper

Method

  1. Bring the water and salt to the boil in a large saucepan. Place the herb leaves in a metal sieve, and lower the sieve into the boiling water for just 20 seconds. Remove and immediately lower the sieve into a bowl of cold water filled with the ice cubes.
  2. Lift the sieve, squeeze the leaves dry with your hand and then place them in a food processor or deep bowl. Add the olive oil, salt and pepper, and mix in the food processor or with a hand-held blender. Let stand for about 1 hour.
  3. Next, strain the oil by pouring it through a coarse sieve and then discard the leaves. Pour the strained oil into a clean bottle or jar and seal with a lid. Store the oil in the fridge and use within 4-5 days.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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