Bright Herb Oil
Olio verde alle erbe
A vivid finishing oil of parsley, basil, mint, chives and spinach, blanched briefly for colour and blended cold.
A vivid finishing oil of parsley, basil, mint, chives and spinach, blanched briefly for colour and blended cold.
About 500 ml
Ingredients
Herb oil
- Flat-leaf parsley80 g
- Fresh basil80 g
- Fresh mint30 g
- Fresh chives20 g
- Baby spinach30 g
- Extra-virgin olive oil, well chilled500 ml
- Fine sea salt2 g
Method
Bring a large pot of water to the boil and prepare an ice bath.
Blanch the parsley, basil, mint, chives and spinach for about 10 seconds, then transfer immediately to the ice bath.
Drain and squeeze the herbs completely dry. Excess water will shorten the life of the oil.
Blend the cold herbs with the chilled olive oil and salt just until intensely green and smooth, about 60-90 seconds. Stop before prolonged friction overheats the oil.
Pass through fine muslin without pressing hard.
Bottle in a clean container and refrigerate immediately.
Chef’s notes
- The uploaded source specified blending for 3-4 minutes until warm. This version shortens the blending to protect the flavour of the extra-virgin olive oil and reduce oxidation.
- The source gave a two-week refrigerated shelf life. For a fresh herb oil without commercial acidification or validated processing, use within 5 days at 5°C or below.
Last refined · September 2026