Bright Green Herb Oil (Wild Garlic, Chives & Cavalina)

Ingredients

• 1 cup Wild garlic leaves (de‑stemmed, roughly chopped)
• 1 cup Chives (trimmed, roughly chopped)
• 1 cup Cavalina (or any leafy green for color) (washed and roughly chopped)
• 4 cups Neutral oil (grapeseed, canola, or light olive oil) (use a high‑smoke‑point oil)
• 1 pinch Salt (optional, to taste)
• 1 Egg yolk (for optional aioli blend) (room temperature, optional)
• 1 tbsp Lemon juice (for optional aioli blend) (freshly squeezed, optional)
• 1 Garlic clove (for optional aioli blend) (minced, optional)

Instructions

1. Prepare and de‑stem the greens

   Remove stems and flowers from wild garlic, chives, and cavalina. Set aside stems for pickling later if desired.

   Time: PT5M

2. Blanch the greens

   Bring a large pot of water to a rolling boil. Add the greens in batches, cooking 1‑2 minutes until just wilted. Immediately transfer each batch to the ice‑water bowl to stop cooking.

   Time: PT10M

   Temperature: 100°C

3. Dry the greens

   Remove the greens from the ice water, shake off excess water, then gently squeeze with clean kitchen towels or a salad spinner to eliminate all moisture.

   Time: PT5M

4. Blend greens with oil

   Place the dried greens in the blender, add the neutral oil (double the volume of greens). Blend on high until the mixture feels warm to the touch (about 60°C).

   Time: PT5M

   Temperature: 60°C

5. Release pressure safely

   When the blender is hot, turn it off, remove the lid slightly, and let any built‑up steam escape slowly to avoid a burst.

   Time: PT2M

6. Strain the oil

   Set a fine mesh strainer lined with cheesecloth or a coffee filter over a bowl. Pour the blended mixture through, then repeat with a second strainer to achieve a clear, silky oil.

   Time: PT5M

7. Optional: Finish as a green aioli or butter emulsion

   For a richer garnish, whisk an egg yolk, lemon juice, and minced garlic, then slowly whisk in the green oil to create a bright green aioli. Alternatively, blend the oil into softened butter for a patterned butter garnish.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

1 g

Carbohydrates

2 g

Fat

28 g

Fiber

1 g

Ingredient Substitutions

• Instead of Wild garlic leaves: spinach, parsley
• Instead of Chives: green onions, scallions
• Instead of Cavalina (or any leafy green for color): kale, collard greens, spinach
• Instead of Neutral oil (grapeseed, canola, or light olive oil): vegetable oil, sunflower oil
• Instead of Egg yolk (for optional aioli blend): aquafaba (vegan)
• Instead of Lemon juice (for optional aioli blend): lime juice
• Instead of Garlic clove (for optional aioli blend): garlic powder

Equipment Needed

• High‑speed blender
• Large pot
• Ice water bowl
• Cheesecloth or coffee filter
• Fine mesh strainer (two for double‑straining)
• Knife
• Cutting board
• Tongs or slotted spoon
• Measuring cups

Critical Steps — Do Not Skip

• Ensuring the greens are completely dry before blending.
• Monitoring blender temperature (aim for ~60°C) to develop flavor without overheating.
• Releasing pressure safely from the hot blender.

Chef Tips from the Video

• Use chilled oil for a brighter color and smoother texture.
• For extra aroma, add a few torn basil leaves at the end of blending.
• Serve a drizzle over grilled fish, roasted vegetables, or a simple pasta.

Troubleshooting

Storage

Refrigerator: Store in an airtight glass jar for up to 7 days.

Freezer: Not recommended; oil may become cloudy.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• Make the green oil a day ahead; flavors meld and the oil becomes smoother.
• Store the oil in a dark bottle to protect the color.