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This parsley infused olive oil is a quick condiment which is wonderful drizzled over soups, bruschetta, grilled foods, and more! | justalittlebitofbacon.com
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Parsley Infused Olive Oil

This parsley infused olive oil is a quick condiment which is wonderful drizzled over soups, bruschetta, grilled foods, and more!
Course Condiment
Cuisine Mediterranean
Author Just a Little Bit of Bacon

Ingredients

  • 1/2 cup packed parsley leaves
  • 1/3 cup extra virgin olive oil
  • kosher salt, to taste

Instructions

  • Puree parsley leaves and olive oil in the blender until smooth. Add a few pinches of salt, until you are happy with saltiness. Use the parsley oil as is, or filter the oil through a coffee filter. Unfiltered, the oil will last 2-3 days. Filtered, 7-10 days.

Notes

  • This oil was used in Creamy Spanish Garbanzo Bean Soup.
  • This recipes is great for storing in the freezer. Just make the oil and divide it into ice cube trays. Once it's frozen, move it to a sealed bag or container and you'll have parsley oil for months to come.