This is an amazing and easy oil to make that is bursting with great flavour using a few fragrant ingredients. You can make this in no time so it is ideal for a weekday evening meal, or make it if you have guests coming over for dinner and want to make a flavoursome dish with little stress or hassle.
I am a big fan of parsley but for ages I did not really do much with this herb and kept its use in dishes really simple. I actually only had 3 parsley ‘dishes’ in my repertoire – tomato and parsley salad with olive oil, parsley butter, or serving beef stroganoff on a bed of parsley.
This oil is still in keeping with me keeping it quite simple but you can use it in so many different ways – dipping oil for bread, tossed in with pasta, brushed on meat or fish or seafood before grilling, tossed in with boiled baby new potatoes, or dressing some steamed veg. such as broccoli, cauliflower or carrots.
The oil will keep in the fridge for up to 10 days if stored in a sterilised jar.
The prep. part – makes 250ml/small jar
- 10 tsbps of extra virgin olive oil
- 4 cloves of garlic
- Handful of flat leaf parsley, stalks and leaves washed
- 2 tbsps of scotch bonnet, blitzed*
- Salt and pepper to season
*being addicted to having spice in many of the dishes I eat, I have a jar of blitzed up scotch bonnets in my fridge. Saves having to chop it up every time I need it and so it can be easily added to dishes when I am cooking. I cover it with about 10ml of olive oil that keeps it fresh for up to 10 days in the fridge.
The cooking/assembling part
- Sterilise a jar by preheating the oven to 180°C and placing a clean jar and lid on a baking tray in the oven for 10 minutes. Remove from the oven and place on a clean tea towel to cool.
- Throw all the ingredients into a food processor and blitz. If you don’t have a food processor then chop up the parsley, garlic and scotch bonnet (be careful and wash your hands afterwards) finely and stir in with the oil and season.