Fynbos Oil
A cold-infused emerald oil with identified food-safe Cape herbs.
A restrained Cape herb oil for fish, lamb, vegetables and emulsions. The herbs are blanched for colour, dried completely, blended with a neutral oil and infused only long enough to capture their resinous, floral character without bitterness.
One 500 ml oil infusion before filtration; finished volume varies slightly with herb and filter loss
Ingredients
- Fresh identified food-safe fynbos mix, for example wild rosemary, a light touch of buchu, Cape sage and lemon pelargonium50 g
- Grapeseed oil500 ml
- Ice wateras needed for shocking
Method
Blanch the herbs in salted boiling water for 10 to 15 seconds.
Shock immediately in ice water, then dry completely.
Blend the herbs with the grapeseed oil at high speed for 2 minutes.
Transfer to a sealed jar or vacuum bag and infuse at room temperature for 24 hours.
Strain through muslin and then through a coffee filter.
Chef’s notes
- Use only botanicals that have been positively identified as food-safe. Never use unknown foraged fynbos.
- Do not extend the 24-hour infusion simply for strength. Fynbos can move from aromatic to bitter.
Keeping
Because this is a fresh-herb oil and is not acidified or shelf-stability validated, refrigerate immediately at 5°C or below and use within 3 to 4 days, or freeze in small portions.
Last refined · September 2026