Shellfish Oil
Olio ai crostacei
A deeply aromatic finishing oil made from roasted prawn shells, optional crab shells, garlic and tomato.
A deeply aromatic finishing oil made from roasted prawn shells, optional crab shells, garlic and tomato.
About 750 ml
Ingredients
Batch
Oil
- Prawn shells, well drained2 kg
- Crab shells, optional500 g
- Extra-virgin olive oil750 ml
- Garlic3 cloves
- Tomato paste20 g
Method
Roast the shells at 190°C until deeply coloured, very fragrant and as dry as possible.
Sweat the garlic gently in a heavy pot, then add the roasted shells and tomato paste.
Add the olive oil and hold at about 70°C for 2 hours without frying the solids.
Strain through fine muslin without pressing hard.
Cool rapidly, transfer to a clean bottle and refrigerate immediately.
Chef’s notes
- The source gave a one-month refrigerated shelf life. For a fresh shellfish and garlic oil, use a much shorter refrigerated window: up to 5 days at 5°C or below, or freeze in small portions for longer storage.
- Discard if the oil develops any off aroma or if cold-chain control has been lost.
Allergens and diet
Shellfish.
Used in
Also in the Recipe Book
Last refined · September 2026