Parsley Infused Olive Oil Recipes

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SPANISH STYLE GARLIC AND PARSLEY FLAVORED OLIVE OIL



Spanish Style Garlic and Parsley Flavored Olive Oil image

This Spanish condiment can be used as an ingredient in your favorite dishes, as a drizzle on salads and grilled vegetables or simply for dipping bread. I make this in mini batches with good results. This recipe comes from Madhur Jaffrey from a friend in Andalusia.

Provided by justcallmetoni

Categories     Spanish

Time 17m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup olive oil
5 -6 garlic cloves, peeled and finely minced
3/4 teaspoon salt
1 tablespoon finely chopped parsley

Steps:

  • Place the oil and garlic in a small saucepan over medium to low heat. Bring the oil to a simmer and let it bubble for just 5 seconds. (Seconds not minutes.) Turn the heat off.
  • Let the oil and garlic sit for 15 minutes to allow the garlic to infuse the oil. Stir in the salt and parsley.
  • The oil is now ready to use or it can be stored for up to a week. If storing, return to room temperature before using.

Nutrition Facts : Calories 241.6, Fat 27, SaturatedFat 3.7, Sodium 219.1, Carbohydrate 0.7, Fiber 0.1, Protein 0.1

HERBED OLIVE OIL



Herbed Olive Oil image

Provided by Anna Stockwell

Categories     Quick & Easy     Mint     Parsley

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1 1/4 cups extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
  • Do Ahead
  • Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.

PARSLEY, OLIVE OIL, AND GARLIC SAUCE



Parsley, Olive Oil, and Garlic Sauce image

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

Provided by zeldaz51

Categories     Vegetable

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup minced fresh flat-leaf parsley
1 teaspoon minced garlic (grate it on a fine microplane grater)
1/2 cup extra virgin olive oil
salt, freshly ground black pepper

Steps:

  • Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

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