RECIPE: Lovage Oil Made Two Ways

If you love lovage as much as I do, you will love this oil!  

Blanching the leaves produces a dark vibrantly colored oil, but the color fades in a few days.  The flavor doesn't fade, only the color.

Steeping the leaves produces a lighter colored oil with a slightly milder flavor.  

I have used this as a garnish with both cauliflower soup and mashed bean puree.  You could also use it to flavor risotto or pasta.  Lovage is wonderful with chicken - make lovage mayonnaise for chicken salad or leftover chicken sandwiches. 

Lovage Oil Made Two Ways

Makes 1/2 cup

INGREDIENTS (same ingredients for both instructions):

• 1/2 cup lovage leaves, stalks removed and reserved, washed and dried
• 7 ounces avocado oil

 

INSTRUCTIONS for a bright green oil:

Blanch the leaves in boiling water for exactly 10 seconds

Immediately ice-bath 

Squeeze out excess water

Process them in a food processor with the oil for a full 2 minutes

Strain through muslin

Do NOT press or stir—let gravity do the work

 

This is the lighter oil - it's more olive color than bright green

INSTRUCTIONS for an aromatic lighter green oil:

Mince the lovage leaves, then mash them lightly with a mortar and pestle 

Heat the oil to 125 degrees, add half the leaves and let them steep for 20 minutes.

Add the remaining leaves, turn off the heat, and let the mixture cool.

Transfer the oil and the leaves to a small jar and let the leaves steep overnight.

Strain out the leaves and store the oil in the fridge until you need it.

 

Cauliflower soup with lovage oil!