Vibrant, herby green olive oil is a tasty foil to almost any dish
All you need is an immersion blender and a few spare minutes.
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Caroline Schiff is a chef, recipe developer, writer, and consultant based in Brooklyn, New York. She is currently the executive pastry chef at Gage & Tollner and the head chef of Slow Up. She has over a decade of experience in the industry from restaurants and recipes to bakeries and cafes. Her first cookbook, "The Sweet Side of Sourdough," will be released Nov. 30, 2021, with Page Street Publishing.
There is literally no one, myself included, who can get through an entire bunch of herbs at home before they go bad. You’re all throwing out your droopy cilantro, I just know it. But I’m not here to herb-waste shame you. Instead I’m here to offer you a solution, using nothing more than your trusty handheld immersion blender and a large Mason jar or similar container.
This herbaceous, bright green olive oil is perfect when you’ve over-bought, or just just didn’t use those delicate herbs fast enough. You can use any blend of herbs and alliums you’d like—I love throwing some scallions in there—and an everyday olive oil (it doesn’t need to be anything fancy). The resulting luscious, emerald-flecked oil can be drizzled on crusty bread, tomatoes and mozzarella, roasted veggies, meat and fish, egg dishes, you get the idea.
Add some sherry vinegar for a quick salad dressing. Swirl through yogurt or on top of hummus for a punchy dip. Mix into mayo for a bright sandwich spread. Drizzle on noodles. Use as a marinade for flank steak or chicken. My bandwidth for uses for this oil is unlimited, and my enthusiasm, unbridled. It’s olive oil with tons of herbs! You can’t go wrong.
What You Need
2 cloves garlic, smashed
6 ounces fresh herbs and alliums (I like using a blend of chives, scallions, parsley, basil, and cilantro), roughly chopped
2 cups olive oil
1 tablespoon kosher salt, plus more to taste
About 3 cups
How to make Herby Green Olive Oil
Step 1: Blend oil
Combine everything in a large and tall jar or pitcher. Using the immersion blender on high power, blend everything up into a uniform, thick green oil. I like to move the blender in circles as I go to help break everything down. It may look chunky at first, but will all come together in a smooth oil, flecked with herbs. Taste and adjust seasoning as needed.
Step 2: Store oil
Transfer to an airtight container and keep in the fridge for up to one week. Bring to room temperature before using. If you’re not going to use it all within a week, you can freeze it for up to two months in desired portions. I recommend anything from 2- to 8-ounce potions.
Pro tip: An ice cube tray is handy for easy-to-use single servings.
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