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Parsley-Infused Olive Oil



parsley-infused olive oil

It’s easy to make and an effortless way to add freshness and vibrant flavor to your dishes with the leftover bunch of fresh parsley. In addition to adding a pop of herbaceous flavor, it can be drizzled on most dishes to add a touch of color or contrast to an otherwise monotone plate presentation.


Despite its health benefits, parsley’s role in modern dining is often limited an ornamental touch left

uneaten by many diners. This unfortunate reputation stems from its traditional use in the culinary

world, where parsley was frequently sprinkled on plates purely for visual appeal. However, when used thoughtfully, parsley adds a fresh, vibrant note to meals, offering a refreshing flavor that can transform any dish.


Use parsley-infused olive oil in a lemon-parsley vinaigrette recipe here.


INGREDIENTS:

  • Extra virgin olive oil

  • Fresh parsley

  • Sterilized glass bottle or jar


INSTRUCTIONS:

  1. Thoroughly wash and dry fresh parsley, removing any dirt or debris. Roughly chop the leaves to enhance the infusion process.

  2. Heat extra virgin olive oil in a saucepan over low to medium heat. Add chopped parsley and let it simmer for 5-10 minutes, allowing the oil to absorb the herb’s essence.

  3. Remove the saucepan from heat and let the infused oil cool. Strain the oil through a fine mesh sieve or cheesecloth into a sterilized glass bottle, discarding parsley solids.

  4. Tightly seal the bottle and store it in a cool, dark place. While the oil can be used immediately, its flavor intensifies over time. Allow it to sit for at least 24 hours for optimal infusion.


Need a few more parsley ideas? Check out more recipes below.

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