Garlic, Chive, & Parsley Oil

Makes: Approximately 3/4 cup of infused oil.

Making infused oils has been on my culinary wish list for a few years, although I don’t know why it took me this long to attempt something so beautifully simple. Nothing quite like herbacious and bold flavours to add pizzazz to a dish.

This recipe is slightly adapted from the template created by the team at The Acorn, in Vancouver. I was at a bookstore recently, on the lookout for some plant-forward inspiration to change up the menu at home, and I stumbled upon the gold mine authored by Shira Blustein & Brian Luptak, the duo behind the Acorn’s existence and menu. Off late, this is what I have come to love about cookbooks, especially those authored by chefs and restaurateurs in the fine dining space: the recipes are simply templates. The reader is nowhere expected to own or have access to any of the cutting-edge equipment of a top-tier professional kitchen, but in fact, be inspired to use what is at their disposal, and elevate the way cook or eat in the confines of their homestead (and beyond?).

*Note: The original recipe from the Acorn uses a neutral oil so that the additions will be the only flavour imparted to the final product. I chose to use a mixture of avocado & light EVOO, for a slightly different flavour profile, and because I wanted to be able to use this oil raw, aside from cooking with it. Feel free to experiment with your choice of oil!

ingredients

• 2 garlic bulbs

• Handful of chives, roughly chopped

• Handful of flat-leaf parsley, roughly chopped

• 3/4 tsp smoked sea salt

• 1/2 cup avocado oil

• 1 1/4 cup light EVOO

method

• Add all ingredients to a blender vessel. Blitz on high speed for 1 minute. This creates heat inside the vessel and force-infuses the flavours into the oil.

• Refrigerate for up to 24 hours to continue cold-steeping the oil. The mixture might thicken inside the fridge and that’s okay.

• Prep a large bowl with a mesh sieve. Line the sieve with a cheesecloth. Take out the oil mixture from the fridge and let it liquify fully at room temperature. Pour through the prepped sieve and let it strain naturally; do not squeeze the cheesecloth or press down on the contents as they strain.

• Once fully strained, transfer the emerald green oil to an air-tight glass jar, and store in the fridge for up to a month. The oil might solidify inside the fridge and that’s alright; simply thaw as much as you want to use, by letting it sit at room temperature for 5 - 10 minutes.

• Use as a salad dressing, finishing oil, or better still, as a flavour enhancer while baking white fish!