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Parsley Oil


  • 1 c Extra virgin olive oil
  • 3 Bunches of flat-leaf Italian parsley


  1. Bring heavily salted water to a boil. In the meantime, prepare a bowl of ice water and keep adjacent to to the boiling water.
  2. Blanch the parsley, stems intact, for 10 seconds. Immediately plunge into ice water, then pat dry on paper towels.
  3. Add blanched and dried parsley to a food processor and add 2/3 cup olive oil. Blend thoroughly.
  4. Pour the blended mixture into a clean glass jar, add the remaining oil, shake well, cover tightly let sit in your kitchen for 1-2 days.
  5. After the herbs have settled to the bottom of the jar, arrange a coffee filter or fine strainer over a jar. Carefully pour the oil into the filter and let drain. This will take quite some time.
  6. Note: Keep in a cool, dark area of your kitchen. Oil can be refrigerated to extend freshness, however it will turn solid. It takes just a couple minutes at room temperature to become liquid again.