Parsley and apricot oil
20 servings
30 minutes
Parsley and apricot oil are a delightful duo of flavors inspired by the rich Turkish cuisine. Parsley oil combines the freshness of greens with a nutty almond note and the spiciness of Dijon mustard, creating a fragrant addition to meat, fish, or bread. Apricot oil, on the other hand, is delicate and slightly sweet with citrus notes from dried apricots and orange. It perfectly complements morning toasts, cheese snacks, and pastries. This oil can be stored chilled and sliced before serving, turning ordinary dishes into gastronomic masterpieces. The recipe's history is rooted in Turkish culinary traditions that love to experiment with oils by adding herbs, fruits, and spices to unveil new flavor dimensions.
1
For the first oil, chop a third of the parsley, and blend the rest in a blender on 'Chop' mode with lemon juice. Melt 50 grams of oil, add chopped garlic, and sauté until translucent. Transfer to the blender, add mustard, almonds, salt, and 200 grams of oil. Blend on 'Blend' mode. Mix in a bowl with the remaining parsley.
- Parsley leaves: 120 g
- Lemon juice: 1 teaspoon
- Butter: 430 g
- Garlic: 1 head
- Dijon mustard: 2 tablespoons
- Chopped almonds: 2 tablespoons
- Salt: to taste
- Butter: 430 g
- Parsley leaves: 120 g
2
For the second oil, peel the orange and squeeze the juice. Place finely chopped dried apricots in a saucepan, pour in the juice, and bring to a boil over low heat. Cool down. Add the zest, 180 grams of soft butter, and blend into a puree.
- Oranges: 1 piece
- Dried apricots: 120 g
- Butter: 430 g
3
Wrap both oils in foil and chill.
