Parsley Oil Recipe

This oil is called parsley oil, but you don’t have to make it with parsley. Using the same method, you can prepare many aromatic oils such as dill oil, spinach oil, or basil oil.

In this method, the greens are first blanched, meaning they are briefly boiled and then cooled. For proper blanching, it’s best to use ice water, just like when storing green beans in the freezer. However, cold running tap water will also do the job. Still, if you want the most accurate result, you can place them in ice water.

There is an even more important tip in this recipe: drying the parsley thoroughly after cooling. If you skip this step, water will get into the oil. This not only reduces the quality of the oil but also shortens its shelf life. However, it’s not an irreversible mistake. If water gets into the oil, you can transfer it into a piping bag, secure the tip with a clip, let it rest, then clip it again at the oil-water boundary and release the bottom clip to drain the water.

Where Can Parsley Oil Be Used?

Now, let’s answer the question many of you have in mind: where can we use this oil? You can use it to decorate your plates, to garnish and flavor your breakfast eggs, add it to salads, or drizzle it over soups. The options are endless—just think creatively.

What Does It Taste Like?

The answer is simple. It tastes like parsley-infused olive oil. In other words, imagine the flavor you’d get by mixing parsley and olive oil—that’s exactly what it tastes like.

Enjoy the recipe...

Enjoy...