Fig leaf green oil
Yes, you're ready for this conversation!
Recently, at the farm, I saw Chef Artem Romanov collecting fig tree leaves and thought - why not, I should try it too!
It's better to collect young and light leaves, as older ones have more tannins and can give a bitter taste.
So, we take the leaves, wash them thoroughly, blanch them in boiling water for 2-3 minutes, then dip them in cold water. We cut off the stems and chop the leaves a bit.
Then we blend the oil with the leaves using a blender, I blended it for exactly 7 minutes, it should be fine.
Next, we heat this mixture to 55-60 degrees, leave it for a couple of hours, then put it in the fridge for another 4 hours.
Finally, we strain it through a cheesecloth (I used a fruit bag from Pingo), and pour it into a dispenser.
The oil has a coconut-vanilla grassy flavor, I tried it with pâté - it's a bomb!
I think it will also go well with Greek yogurt, desserts with berries, and fish.
Using the same principle, you can make oil from any herbs, I also made basil oil 🍃
PS: I always use a skillet for blanching, it's very convenient
Step by step
Gather young and light fig tree leaves, rinse, blanch for 2-3 minutes in boiling water, then plunge into cold water. Cut off the stems, chop the leaves a bit.
Blend the oil with the leaves in a blender until finely chopped, about 7 minutes.
Heat the mixture to 55-60 degrees, let it sit for a couple of hours, then refrigerate for another 4 hours.
Strain the mixture through a cheesecloth, pour into a dispenser.
