Herbal Oil, a Fresh Green Finishing Oil

Method

1. 1

   Prepare the herbs Wash the parsley and spring onions thoroughly and dry them very well. Remove any tough stems.

2. 2

   Blanch the herbs Bring a saucepan of water to a boil. Blanch the parsley and spring onions for 10–15 seconds, then immediately transfer them to iced water. This helps preserve a bright green colour.

3. 3

   Blend Drain and squeeze the herbs very dry. Place them in a blender with the oil and a pinch of salt. Blend on high speed for 1–2 minutes until the oil becomes intensely green.

4. 4

   Infuse Gently warm the blended oil to around 60–70°C for 5 minutes. Do not let it boil.

5. 5

   Strain Pass the oil through a fine sieve, muslin cloth or coffee filter. For a completely clear oil, allow it to filter slowly without pressing the solids.

6. 6

   Chill and store Transfer to a clean bottle and refrigerate. For best quality, use within a few days.

7. 7

   Chef's note For the brightest green oil, spinach leaves can be added to the herbs without significantly changing the flavour. The oil is excellent over carpaccio, grilled fish, roasted vegetables, burrata, soups and salads.