This recipe for herb oil is quick and simple. The only time-consuming part is waiting for the oil to strain through the filter. However, it is worth the wait as the colour and flavour of the oil are excellent! It is versatile and can be used for many purposes. My main reason for making it was to use it for the Faroese fish soup.
Any soft herbs will work so dill, parsley, coriander, tarragon and/or basil. It just depends on your taste. You can also play around with the amounts. I liked the blend of parsley, dill, tarragon and basil. Besides being great in the soup, it was also good for dipping bread.
200ml extra virgin olive oil
1 bunch (about 50g) flat leaf parsley
1 bunch of dill
2 bunches of tarragon
2-3 bunches of basil
First, prepare an ice water bath in a bowl or container. Next, in a large pot, bring water to a boil. Add the herbs to the boiling water and submerge them. Cook for 15-20 seconds, then use tongs to quickly transfer them to the ice bath. They should be bright green. Let them cool for a few minutes.
Then add the herbs to a blender with the olive oil. Blend until smooth and well-combined.
Finally, strain the oil by letting it drip through a coffee filter into another bowl. I didn’t have a coffee filter so I piled up some empty tea bags and filtered through there. The resulting oil is a beautiful, bright green. Use immediately or refrigerate and use within a week.
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