Buchu Oil

Name: Buchu Oil
Yield: One 500 ml oil infusion before straining; finished volume varies slightly after filtration
Ingredients: 10 g Dried buchu leaves; 500 ml Grapeseed or light olive oil

A precise low-heat buchu infusion for crudo, citrus dishes and vinaigrettes.

Pale green-gold buchu oil with dried buchu leaves.

One 500 ml oil infusion before straining; finished volume varies slightly after filtration

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Ingredients

Batch

Dried buchu leaves10 g
Grapeseed or light olive oil500 ml

Method

Warm the oil to 55°C and remove it from the heat.
Add the dried buchu, cover and infuse for 45 to 60 minutes only.
Strain very finely and cool.

Chef’s notes

Buchu is powerful. Over-infusion turns its blackcurrant, mint and eucalyptus notes medicinal and bitter.

Keeping

Refrigerate. The source gives 2 to 3 weeks.

Last refined · September 2026