| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 25g | 5g | 8g |
| sugars | fibre | protein | salt |
| 3g | 1g | 0g | 0.2g |
I’ve never met a recipe that spoke to my taste buds as eloquently as the Stone Parsley Infused Olive Oil. Originating from the corners of my vibrant kitchen in Portland, that welcomes the salty Atlantic breeze and thrives on New England’s excellent seafood, this recipe is a unique blend that whispers tales of local flavor profiles. It also mirrors my love for the fruits of the sea, magnified with a tinge of that quintessential Maine touch.
The Versatility of This Fruit-Based Recipe
Fruit in olive oil may sound a bit unconventional to most, but believe me, it’s divine. Infusing olive oil with fresh stone parsley, a hint of zesty orange peel, and a mix of wholesome fruits not only provides a beautifully complex and enriched flavor profile, but also brings in numerous health benefits. The antioxidants from olive oil, along with the fiber from the fruits, make it an exceptional recipe for heart and digestive health.
The Stone Parsley Infused Olive Oil can be a delicious complement to a variety of dishes. Whether you’re drizzling it over a warm Atlantic lobster roll, or using it to brighten up a bowl of hearty clam chowder, this infusion will take your gustatory experience up a notch. As a standalone, it creates an excellent base for salad dressings and marinades. Its similarity to Italian agnlio e olio cannot be overlooked, albeit a fruitier version of it!
A Recipe That Makes Memories
Every recipe I share with you is more than just a list of ingredients and steps. For me, they talk about shared memories, lovingly put together in my kitchen, which is often buzzing with my two vivacious daughters, Erin and Samantha. This blend of Stone Parsley Infused Olive Oil, delivers not just a gustatory delight, but also encapsulates the joy of cooking with family and exploring new flavors together.
So, whether you’re planning for a weekend dinner party or pondering over a weekday treat, do give this simple, yet exquisite recipe a try. I guarantee it will become a staple in your kitchen as it has in mine!
What You’ll Need
- 1 cup high-quality extra virgin olive oil
- 1 tablespoon fresh Stone Parsley, chopped
- Peel of one large orange, with no white pith attached
- 1/4 cup diced mixed fruits (your choice of apples, pears, peaches, grapes etc.)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Method
Step One
Start by sterilizing your bottle or jar for the olive oil. Do this by washing the bottle with soap and hot water, then place it into a low oven at about 130°C, or 265°F for about 15 minutes. Remove and allow it to cool.
Step Two
Next, prepare your ingredients. Finely chop the fresh Stone Parsley and set it aside. Then, peel your orange, ensuring that none of the white pith is still attached. Finely dice your chosen mixed fruit, and set aside with the other prepped ingredients.
Step Three
Take your cooled jar or bottle, and carefully place the peel of the large orange in the base. Follow this with the diced mixed fruit and then the chopped fresh Stone Parsley.
Step Four
Add the sea salt and black pepper to the jar, and stir it all together using a skewer or chopstick. Try to distribute it evenly throughout the jar.
Step Five
Now, pour your high-quality extra virgin olive oil over the other ingredients in the jar, taking care not to spill. Seal the jar tightly once full.
Step Six
Allow your oil to infuse for at least one week before using it. Try shaking the jar lightly every couple of days to help mix the flavors. Once the week is up, strain out the solids and pour the oil back into the jar or into a new sterilized bottle, ready for use.
