This week we are bringing to you a recipe idea that is so simple, yet so inspiring. Why? Well, because it inspires us for many delicious dishes, one of which you will enjoy in next week’s blog. So stay tuned!
It is an olive oil blended with herbs. We love this oil because it is very versatile. It is great mixed with pasta for a fresh summer dish; as a dipping oil, all you need is to grab some sourdough; drizzle it over roasted vegetables or mix it into fresh, crunchy salads.
You can use whatever herbs you’ve got, chives, basil, parley and so forth. And make interesting combinations! We selected parsley and coriander. You can also add chillies, lemon or orange zest to your flavoured oil. You can also season it with salt and pepper. We kept ours simple, just with the herbs and the olive oil, so that it’s more versatile and can be used in multiple recipes.
Have in mind, this is not an oil you can preserve. It only keeps for a few days and has to be in the fridge, more on this below. But if you’d like some preserving ideas and recipes let us know!
As always, if you are following this blog, you should know by now that when we prepare a recipe, the fewer the ingredients, the better quality they need to have. Especially when it comes to flavoured oils, you want something that will be mellow and silky. So we are using our 22 oil, our mid harvest olive oil made from semi ripe olives.
You will need:
1 small bunch of parsley
1 small bunch of coriander
1 cup of extra virgin olive oil
Pick your leaves from the bunches of herbs. You can keep the stalks for stock. You should be left with a large handfull of parsley and coriander each. Blend the olive oil and herbs together in a blender, or use a pestle and mortar. Now, you can heat it up until sizzling, for about 3-4 min, then let it cool and strain it. This will keep for a week. But we prefer not to apply any heat. It keeps less in the fridge, for a couple of days, but the flavour is somehow fresher. Oh and we love texture, so we did not strain ours. So remove from your blender and place in a closed container in the fridge. Or you know, just boil some pasta or get your veg going. With an oil that fresh, there really is no reason not to have it right away!
