📝 About This Recipe
This vibrant, aromatic oil captures the essence of a summer garden, blending the peppery bite of arugula with the earthy depth of rosemary and thyme. Unlike simple steeped oils, this method uses a rapid-blanch technique to lock in a brilliant neon-green hue and a clean, intense botanical flavor profile. It is a luxurious pantry staple that transforms a simple plate of pasta or a piece of grilled fish into a gourmet masterpiece.
🥗 Ingredients
The Herb Base
- 2 cups Fresh Flat-Leaf Parsley (tightly packed, stems removed)
- 1 cup Fresh Basil Leaves (sweet Italian variety)
- 2 sprigs Fresh Rosemary (leaves stripped from woody stem)
- 4 sprigs Fresh Thyme (leaves only)
- 1/2 cup Baby Arugula (adds a peppery bite and stabilizes color)
The Oil & Aromatics
- 1.5 cups Extra Virgin Olive Oil (use a high-quality, buttery oil)
- 1/2 cup Grapeseed Oil (neutral oil to balance the flavor)
- 2 pieces Garlic Cloves (smashed and peeled)
- 1/2 teaspoon Black Peppercorns (whole)
- 2 strips Lemon Zest (removed with a vegetable peeler, no white pith)
- 1/4 teaspoon Fine Sea Salt (to enhance botanical notes)
Blanching Essentials
- 8 cups Water (for boiling)
- 4 cups Ice Cubes (for the ice bath)
👨🍳 Instructions
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1
Prepare a large bowl with 8 cups of cold water and 4 cups of ice cubes to create an ice bath; set this aside near the stove.
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2
Bring a large pot of water to a rolling boil. Do not salt the water, as we want to preserve the herbs' natural moisture.
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3
Submerge the parsley, basil, rosemary, thyme, and arugula into the boiling water for exactly 15 seconds until they turn bright green.
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4
Immediately remove the herbs with a slotted spoon and plunge them into the ice bath to stop the cooking process instantly.
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5
Once cooled (about 30 seconds), gather the herbs and squeeze them firmly with your hands to remove as much water as possible.
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6
Wrap the herb ball in a clean kitchen towel or several layers of paper towels and squeeze again; the herbs must be bone-dry to prevent the oil from becoming cloudy.
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7
Place the dried herbs into a high-speed blender. Add the extra virgin olive oil and grapeseed oil.
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8
Add the smashed garlic cloves, peppercorns, lemon zest, and sea salt to the blender.
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9
Blend on high speed for 60-90 seconds. The friction will slightly warm the oil, helping to release the fat-soluble flavor compounds.
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10
Prepare a fine-mesh sieve lined with a coffee filter or double-layered cheesecloth over a clean glass jar.
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11
Pour the herb mixture into the filter and let it gravity-strain for at least 1 hour. Do not squeeze the bag, or the oil will become cloudy.
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12
Once strained, discard the solids. Transfer the clear, emerald oil to a dark glass bottle for storage.
💡 Chef's Tips
Always dry your herbs thoroughly after blanching; any residual water will cause the oil to spoil quickly and look murky. Store the oil in the refrigerator to maintain its vibrant green color and fresh flavor for up to 2 weeks. If the oil solidifies in the fridge, let it sit at room temperature for 10 minutes before using. Use a mix of neutral oil (grapeseed) and olive oil to prevent the olive oil's natural bitterness from overpowering the delicate herbs. Avoid using a food processor; a high-speed blender is necessary to properly break down the herb cells for maximum infusion.
🍽️ Serving Suggestions
Drizzle over a fresh Caprese salad with buffalo mozzarella and heirloom tomatoes. Swirl into a bowl of creamy roasted tomato soup or potato leek soup just before serving. Use as a dipping oil for crusty sourdough bread sprinkled with flaky Maldon salt. Brush over grilled sea bass or roasted chicken breasts for an instant herbaceous lift. Pair with a crisp Sauvignon Blanc or a dry Vermentino to complement the grassy notes.