| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 14g | 2g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0.1g |
Whenever I pour a glistening stream of Wormwood Infused Olive Oil over a freshly assembled salad, I’m instantly transported to my childhood days in both Seattle and the Japanese countryside. This recipe resonates deeply with me because it embodies a harmony of flavors that span the continents I cherish. The rich, smooth texture of extra virgin olive oil merges beautifully with the robust, earthy tones of dried wormwood leaves, invoking the serene landscapes of the Pacific Northwest and the meticulously curated gardens of Japan.
Health Benefits Worth Celebrating
One of the aspects I truly admire about this recipe is its subtle way of integrating health into its delightful flavor profile. Extra virgin olive oil is renowned for its heart-healthy monounsaturated fats and antioxidants, which contribute to reduced inflammation and improved cardiovascular health. The inclusion of lemon zest adds a burst of vitamin C, known for its immune-boosting properties. Meanwhile, wormwood, though used sparingly, brings with it a plethora of digestive benefits and potential anti-inflammatory properties. Even the finely minced garlic, with its inherent antimicrobial and cardiovascular benefits, is a game-changer.
Versatility at Its Finest
Wormwood Infused Olive Oil: A versatile cooking and salad dressing oil infused with the earthy flavor of Wormwood is not just a salad topper; it’s a multifaceted addition to your kitchen repertoire. This oil pairs wonderfully with roasted vegetables, adding a layer of depth and complexity that elevates even the simplest of dishes. Drizzle it over grilled fish for a hint of sophistication, or use it as a dipping oil for artisan bread to impress your guests. This infusion invites creativity, encouraging you to explore new culinary landscapes.
Similar to the beloved chimichurri or gremolata, this infused oil can serve as an all-purpose enhancer. Its distinctive profile sets it apart, making it a memorable choice for those looking to innovate without straying too far from familiar territory. For those who appreciate Mediterranean or Japanese cuisines, integrating this oil can create a seamless fusion expression, perfect for both everyday meals and special occasions.
Ultimately, what I love most about this recipe is how it brings me closer to my roots while inviting an element of novelty. It’s a simple yet profound way to infuse dishes with a taste of nostalgia, enriched with the benefits of wholesome ingredients.
What You’ll Need
- 1 cup extra virgin olive oil
- 2 teaspoons dried wormwood leaves (Artemisia absinthium)
- 2 cloves garlic, finely minced
- 1 teaspoon lemon zest
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Method
Step One
In a small saucepan, gently warm the olive oil over low heat. The oil should be warm but not hot, around 120°F (50°C). Remove the saucepan from the heat as soon as it reaches this temperature.
Step Two
Add the dried wormwood leaves, minced garlic, lemon zest, sea salt, and freshly ground black pepper into the warm oil. Stir well to ensure all ingredients are evenly distributed.
Step Three
Allow the mixture to cool to room temperature. Once cooled, transfer the oil and the infused ingredients into a clean, airtight glass jar or bottle.
Step Four
Seal the jar or bottle tightly and store it in a cool, dark place. Let the olive oil infuse for at least one week. Gently shake the jar every day to help blend the flavors.
Step Five
After one week, strain the infused olive oil through a fine mesh sieve or cheesecloth to remove the wormwood leaves, garlic, and lemon zest. Discard the solids.
Step Six
Transfer the strained Wormwood Infused Olive Oil into a clean bottle or jar. Seal tightly and store in a cool, dark place. Use within three months for the best flavor.
