| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 337 | 37g | 5g | 0g |
| sugars | fibre | protein | salt |
| 0g | 1g | 0g | 0.04g |
As I sit in my kitchen overlooking the vibrant Miami skyline, I find myself enthralled by the aromatic bouquet of our Parsley Infused Olive Oil. This recipe fuses the zest of citrus with the herbaceous fullness of parsley, all rounded together by the rich, earthy tones of extra virgin olive oil. Though rooted in Mediterranean cuisine, this oil naturally finds itself in harmony with a wide array of gastronomies – particularly those closest to my heart: Cuban and Spanish cuisine. It’s a tad reminiscent of the legendary ‘Chimichurri’; yet, it is undeniably set apart by its underlying citrus notes.
The Power of Parsley
Of course, this is more than just a lip-smackingly good recipe. As much as I may enjoy the dance of flavors upon my tongue, the benefits of Parsley Infused Olive Oil don’t stop there. Parsley, the star of this recipe, is packed with beneficial nutrients. It’s a substantial source of antioxidants, like flavonoids and vitamin C that can help reduce the risk of chronic diseases. Include a bit of olive oil and you’re stirring in heart-healthy monounsaturated fats, associated with reducing the risk of heart disease. So this recipe isn’t just an indulgence for your taste buds, it’s a gift to your health as well.
Culinary Versatility at its Best
The beauty of our Parsley Infused Olive Oil recipe lies in its versatility. It works as a tantalizing standout on a bread-and-oil appetizer plate, perfect for livening up even the simplest dishes. But don’t stop there! In Spain, oils like this are often served with a variety of tapas. My favorite suggestion? Try drizzling some of this emerald elixir over Manchego cheese for a unique twist on a Spanish classic. Needless to say, it’s also a natural complement to virtually any kind of seafood, paella or roasted vegetables.
And being the tropical cocktail enthusiast that I am, I can’t help but imagine a tiny drizzle of Parsley Infused Olive Oil as a surprising, but delightful finish to some fruity, rum-infused cocktail. Now, there’s a thought!
If you’re intrigued about trying other infused oils, Delish has a wide variety of recipes that you might find interesting.
In the end, whichever way you choose to use it, this Parsley Infused Olive Oil recipe promises a refreshing twist, bringing a surge of vitality and vibrant flavor to any dish.
What You’ll Need
- 1 cup extra virgin olive oil
- 2 cups fresh parsley leaves
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Method
Step One
Begin by preheating your oven to 200 degrees Fahrenheit. Set the 1 cup of extra virgin olive oil in a heat-proof dish and place it in the oven to warm for about 15 minutes.
Step Two
While the olive oil is warming, rinse the 2 cups of fresh parsley leaves and dry them thoroughly. Then, zest the large lemon, making certain to only remove the outermost, colored layer of the peel, not the bitter, white pith underneath.
Step Three
After zesting the lemon, cut it in half and squeeze out 2 tablespoons of fresh lemon juice. Set this juice aside along with the zest.
Step Four
Once the olive oil is warmed, remove it from the oven. Carefully mix in the parsley leaves, lemon zest, lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper.
Step Five
Let the mixture sit at room temperature for a couple of hours to allow the flavors to infuse. After the oil has cooled down, strain it to discard the parsley and lemon zest.
Step Six
Store your Parsley Infused Olive Oil in an airtight container in a cool and dark place. It’s now ready to give your meals that extra burst of flavor.
