The first time I saw green oil on a plate, I was mesmerized. It was drizzled in delicate swirls over a creamy soup, so vibrant it looked almost artificial—like an artist had taken a neon paintbrush to an otherwise muted canvas. I had to know how to make it.
My first attempt? A disaster. Instead of that electric green, I ended up with a murky, swampy mess that looked more like a regrettable smoothie experiment than a refined garnish. That’s when I learned that making green oil isn’t just about blending herbs into oblivion. It’s about technique, precision, and a little kitchen chemistry.
The Secret to Vibrant Green Oil
Green oil is one of those restaurant tricks that instantly elevates a dish. A swirl on a bowl of butternut squash soup, a drizzle over roasted vegetables, a final flourish on a plate of handmade pasta—its flavour, elegance, and a subtle flex, all in one. But here’s the thing: maintaining that vibrant green is where most home cooks go wrong.
Why Isn’t My Herb Oil Bright Green?
There are a few crucial steps to getting that luminous, jewel-toned oil. First, start with the freshest herbs possible—any limp or wilted leaves will dull the colour, making your oil more brown than green.
Next, blanching is non-negotiable. This quick dip in boiling water (followed by an immediate ice bath) halts oxidation and preserves the herb’s vivid colour. Without it, your oil will quickly fade to an unappealing hue.
Finally, a high-powered blender is your best friend. The stronger the blender, the more efficiently it extracts the chlorophyll from the herbs, ensuring maximum vibrancy. Once blended, chilling the oil over ice helps lock in that stunning colour.
Choosing the Right Oil
Not all oils play nicely in this equation. Olive oil, while delicious, has a strong personality and can turn bitter when blended at high speeds. Instead, opt for a neutral oil like grapeseed, sunflower, or even a light vegetable oil. If you’re determined to use olive oil, blend at a lower speed or go the infusion route by warming the oil gently with the herbs over low heat.
Why Is My Herb Oil Bitter?
Bitterness can creep in if the oil isn’t strained correctly. The best method? Let it strain naturally, preferably overnight. Pressing down on the herbs to extract more oil may seem efficient, but it releases unwanted compounds that can make the final product taste overly bitter. Patience is key here.
Blending for Maximum Flavor
This is where the magic happens. Combine your blanched herbs with oil in a high-powered blender and blitz on high for about a minute. If you’re after a crystal-clear, chef-style green oil, strain it through a fine-mesh sieve or cheesecloth. Want a more rustic, full-bodied version? Leave it as is.
Storing and Using Green Oil
Green oil is a fleeting beauty. Store it in an airtight container in the fridge, where it will keep its vibrancy for about a week. For longer storage, freeze it in ice cube trays and thaw as needed.
What Can I Use Herb Oil For?
Think of herb oil as an artist’s brushstroke—it adds contrast, elegance, and a burst of flavor. Drizzle it over a pale sauce for a striking visual, or dot it onto soups for an effect reminiscent of delicate glass droplets. It can also be used in place of regular oil to make a vibrant green mayonnaise or as a drizzle over fresh salads. Try brushing basil oil onto a homemade pizza straight out of the oven, or use it to elevate canapés and bruschetta.
- 200g fresh thyme
- 300g groundnut oil
- Coffee filter (for straining)
Instructions:
- Blanch the Herbs:
Bring a pot of water to a boil and blanch the thyme for 30 seconds. Immediately transfer to a bowl of ice water to halt cooking. This step prevents oxidation, ensuring a vibrant green colour. - Dry the Herbs:
Squeeze out excess moisture, then spread the herbs on a clean cloth. Pat them as dry as possible to remove any lingering water. - Blend the Mixture:
In a blender, combine the thyme and groundnut oil. Blend on high speed until the blender jar feels warm to the touch. - Cool the Oil:
Transfer the blended oil to a small bowl, then place it in a larger bowl filled with ice water. Rapid cooling helps maintain the bright green colour. - Strain Overnight:
Pour the oil into a coffee filter placed over a container and allow it to strain slowly overnight. - Store and Enjoy:
Keep the strained basil oil in the refrigerator for up to two weeks. Use it to drizzle over salads, soups, or grilled dishes for a burst of fresh flavour.
Mastering green oil isn’t difficult—it’s just about knowing what the herbs need. And once you get it right, you’ll never look at a plain plate the same way again.
