| Prep: 15 mins | Cook: No Cooking Required | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 40g | 6g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0.4g |
One of my absolute favorite recipes from my collection has to be the Artemisia-infused Olive Oil for Salad Dressings. There’s something so refreshing and versatile about it that it’s hard not to fall head over heels. Trace its roots and you’ll find a myriad of cultural influences, reminiscent of the culinary journey my life has embarked on. It combines the generous, homely spirit of Southern cuisine with the vibrant and bold flavors of West African dishes, resulting in a harmonious blend of taste profiles.
An Ode to Afro-Southern Fusion
Taking after my Nigerian folks and growing up in the heart of Atlanta, I developed a deep love for Afro-Southern fusion. This Artemisia-infused Olive Oil for Salad Dressings is a token from that journey. It embraces the flexible and hospitable ethos of Southern hospitality, expressed through uncomplicated ingredients, and the culinary audacity of West African cookery, embodied by the incorporation of Artemisia leaves- a popular herb used across Africa.
You can taste the beautiful balance; the satisfying richness of the olive oil underlined by the hint of lemon zest tang, the ripple of warmth from the garlic, the bold punch of the Artemisia, and a subtle kiss of freshness from the basil. It’s the sort of dressing that transforms a simple salad into a delightful culinary adventure.
Healthful Indulgence
What I appreciate most about the Artemisia-infused Olive Oil for Salad Dressings is its inherent healthiness. Olive oil is rich in heart-healthy monounsaturated fats and boasts potent anti-inflammatory properties (Mayo Clinic). Artemisia, on the other hand, is revered in traditional medicine for its immense health benefits, including its digestive and anti-microbial virtues (National Library of Medicine). This concoction not only tantalizes your taste buds but also nurtures your health, making it an irresistible part of any meal.
This particular dressing does wonders when drizzled over a fresh salad greens medley, vibrant kiwi and strawberry fruit salad, or even a rustic caprese. It also shares a delicious resemblance to the beloved Chimichurri sauce hailing from Argentina, given the herby romance it fosters with the dynamic richness of the olive oil.
So here’s to enjoying delicious, healthful meals with the ones we love. To creating magic in the kitchen with the Artemisia-Infused Olive Oil for Salad Dressings, and to cherishing the beautiful blend of cultures that feeds our souls.
What You’ll Need
- 1 cup extra virgin olive oil
- 1 cup fresh Artemisia leaves
- Zest from 1 lemon
- 1 garlic clove, peeled and crushed
- 6 fresh basil leaves
- Salt, to taste
- Pepper, to taste
Method
Step One
Start by thoroughly washing the Artemisia and basil leaves. Let them air dry completely before proceeding further. This helps to get rid of any impurities and ensures they are fresh and clean.
Step Two
Meanwhile, take a small bowl and using a grater, zest a lemon ensuring to avoid the white pith as it can be bitter.
Step Three
In a medium-sized pot, pour the extra virgin olive oil. Add the thoroughly dried Artemisia leaves, crushed garlic clove, basil leaves, and the freshly grated lemon zest to the oil.
Step Four
Slowly heat the pot over low heat for about 10-15 minutes. This time allows the oil to gradually absorb all the flavors from the other ingredients. Make sure not to boil it and stir occasionally to prevent burning.
Step Five
After the oil has been infused with the flavors, remove the pot from the stove and let it cool.
Step Six
Once the oil is completely cooled, strain it through a fine sieve or cheesecloth into a clean, dry glass bottle or jar. Press down on the solids to extract as much oil as possible. Dispose of the used spices and herbs.
Step Seven
Taste your oil and season it with salt and pepper as desired. Your Artemisia-infused olive oil is now ready for use in any salad dressing and can be stored in a cool, dark place for up to one month.
