Herb Oils

A vivid green herb oil requires a brief blanching step before blending. Dropping fresh herb leaves into aggressively boiling water for exactly 15 seconds - then immediately transferring to an ice bath - deactivates the enzymes responsible for oxidation, locking the chlorophyll in its bright green state. Without blanching, blended herb oil will turn dull and brownish within hours. After blanching, the herbs must be squeezed completely dry before blending: residual water dilutes the oil and weakens both colour and flavour. Strain the finished oil through a coffee filter without pressing - gravity alone produces the clearest, most brilliant result. The oil can be refrigerated for up to 3 days; colour may fade slightly after 24 hours.