Spanish Garlic and Parsley Oil - Aceite de Perejil y Ajo
Ingredients
- 200 ml ¾ cup plus 1 tbsp plus 1 tsp Spanish extra virgin olive oil
- 30 g about 1 packed cup fresh flat-leaf parsley leaves, thick stems removed
- 4 medium garlic cloves peeled and roughly chopped
- ½ tsp fine sea salt or to taste
Method
- Rinse the parsley thoroughly under cold running water. Remove the thick, tough stems and any damaged leaves. Dry the parsley very thoroughly using a salad spinner or clean kitchen towel.
- Peel the garlic cloves and cut them into smaller pieces. This helps them blend evenly into the oil.
- Place the parsley leaves, garlic and salt in a tall, narrow blending container. Add approximately half the olive oil.
- Using an immersion blender, blend until the parsley and garlic are finely broken down. Move the blender gently through the mixture, scraping down the sides if necessary.
- Add the remaining olive oil and continue blending for another 30–60 seconds, until you have a smooth, evenly green mixture with no visible pieces of garlic.
- For a rustic garlic and parsley dressing, the oil is ready to use at this stage.
- For a smoother finishing oil, pour the mixture through a very fine-mesh sieve set over a clean bowl. Allow the oil to pass through, pressing gently if necessary. For an even finer result, filter through food-safe cheesecloth or a suitable fine filter.
- Taste and adjust the salt if needed. The oil should have a fresh parsley flavor and a pleasant garlic bite.
- Use immediately, or transfer to a clean airtight container and refrigerate promptly at 4°C (40°F) or below. Use within 4 days, or freeze in small portions for longer storage.
Notes
Choosing parsley: Flat-leaf parsley is ideal. Use fresh, vibrant green leaves and remove the thick lower stems, which can be fibrous.
For the smoothest texture: Blend thoroughly, then pass the oil through a very fine sieve or food-safe filter. This removes most remaining parsley and garlic particles. An ordinary coarse strainer may not be fine enough.
Blended or strained: The unstrained version is thicker, greener and more intensely flavored. The strained version is lighter in texture and better suited to delicate fish or decorative drizzling.
Olive oil: Choose a mild or medium-fruity Spanish extra virgin olive oil. Very strong, peppery oils can overpower the fresh parsley.
Garlic strength: Four cloves produce a noticeably garlicky oil. For a milder version, start with two or three cloves and adjust to taste.
Salt: Begin with ½ teaspoon. If the oil is primarily intended for finishing already seasoned dishes, you may prefer to use slightly less.
Dry the parsley thoroughly: Excess water can dilute the mixture and cause splattering if you add it to hot food or a pan.
How to use: Drizzle over grilled fish, shrimp, chicken, roasted potatoes or vegetables. It's also delicious with freshly toasted bread.
Cooking with the oil: This is best used as a finishing oil or added near the end of cooking. Prolonged high heat can dull the fresh parsley flavor and color.
Refrigeration: Homemade garlic and herb oil must be refrigerated immediately at 4°C (40°F) or below and discarded after 4 days.
Freezing: Freeze promptly in small airtight freezer-safe containers or portion trays. For best quality, aim to use within 2–3 months. Thaw portions in the refrigerator or add frozen portions directly to hot food when appropriate.
Never store at room temperature: This mixture contains fresh garlic and herbs in oil and is not shelf-stable. Do not leave it in a decorative bottle on the kitchen counter or attempt to preserve it by simply sealing the bottle.
Olive oil solidifying: Olive oil may become cloudy or partially solidify in the refrigerator. This is normal and does not by itself indicate spoilage.
Food safety: Harmful botulinum toxin cannot reliably be detected by smell, taste or appearance. Always follow the refrigerated storage limit even if the oil looks and smells normal.