How to Make Fresh Herbal Oils That Are Always Green
This technique for How to Make Fresh Green Herbal Oils is all about maintaining the vibrant essence of the herbs you use.
Servings: 1 cup
Equipment
- 1 Flour sack towel or cheesecloth
- 1 glass bottle with tight-fitting cap
Ingredients
- 1 bunch fresh herbs I used basil
- 1 cup extra virgin olive oil
Instructions
- Fill a large bowl with water and ice cubes and set aside.
- Fill a medium saucepan halfway full of water and bring water to a boil over high heat.
- With water boiling, submerge herbs for no longer than 60 seconds.
- Remove herbs from boiling water and submerge into bowl with ice water.
- Once herbs have cooled completely, remove them from the bowl and dry them thoroughly.
- Add herbs and olive oil to a blender and blend for approximately 60 seconds, stopping after 30 seconds to scrape down the sides of the blender.
- Line a mesh strainer with a flour sack towel of cheesecloth and place it over a clean, dry bowl. Pour oil into the lined mesh strainer.
- Transfer oil into a glass bottle with a tight-fitting cap. Refrigerate oil.
- Oil will stay at peak freshness in the refrigerator for a few weeks. Or, if transferred to the freezer (in a freezer-proof container), the oil will stay at peak freshness for a few months.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-fresh-green-herbal-oils/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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