Green Herb Oil Recipe | Chef Viviane

Make green herb oil with garden herbs and neutral oil. Follow Chef Viviane’s recipe, practical tips and video to finish sauces, soups and plated dishes.

RECIPES

I make this green herb oil with herbs picked from our garden: flat-leaf parsley, curly parsley, dill and a little tarragon. It brings colour and fresh herb flavour to sauces, soups and plated dishes.

The method is simple, but the details matter. Cooling the herbs immediately after blanching and squeezing them thoroughly before blending help keep the oil vibrant and free of excess water.

Ingredients

  • 100 g mixed fresh herbs: flat-leaf parsley, curly parsley, dill and a little tarragon

  • 120 ml neutral oil

  • Salt and pepper, to taste

  • Ice-cold water, for cooling the herbs

Method

1. Prepare and blanch the herbs

Wash the herbs thoroughly. Bring a saucepan of water to the boil, add the herbs and blanch for 1 minute.

2. Cool immediately

Transfer the herbs straight into a bowl of ice-cold water to stop the cooking.

3. Squeeze thoroughly

Drain the herbs and squeeze out as much water as possible. Take your time with this step: excess water can leave you with a watery mixture.

4. Blend with the oil

Place the squeezed herbs in a blender and add the neutral oil. Blend until very smooth and the oil is a vibrant green.

5. Filter slowly

Place a coffee filter in a sieve or funnel over a clean container. Pour in the mixture, cover and leave it to drip in the refrigerator.

This can take several hours or overnight. Let it drain gradually.

6. Season

Season with a little salt and pepper to taste. This is my personal touch-it gives the oil the extra flavour I enjoy.

Chef’s notes

  • I use neutral oil, so the flavour of the herbs comes through.

  • Squeezing the herbs thoroughly is one of the most important steps.

  • A coffee filter takes patience, but it is the method I find easiest in my kitchen.

  • Use a few drops to finish soups, sauces, vegetables or fish dishes.

Storage

Keep the oil covered in the refrigerator and use within four days of making it, counting the time spent filtering. Freeze small portions if you need to keep it longer.

Watch the method

Refined cooking guidance from Chef Viviane of Klavertje Vier

For serious home cooks and aspiring chefs building stronger kitchen foundations.

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