Basil Oil
Liquid Green Accent
This basil oil adds freshness, color and aroma to the tomato dish. It works both as a decorative drizzle and as a component for basil mayonnaise, creating a bridge of flavors across the plate.
Ingredients
200 ml sunflower oil
25 g fresh basil leaves
Method
Prepare the basil: Wash thoroughly and dry with a cloth or kitchen paper.
Blend: Place the basil and sunflower oil in a blender. Process for about 6–7 minutes at medium speed. The natural friction of the blades will warm the oil to around 50 °C, helping to extract flavor and stabilize color.
Strain: Filter the oil through a fine mesh or micro-perforated cloth to obtain a clear, vibrant green liquid.
Store and use: Reserve about 30 ml for decoration. Keep the rest refrigerated for parsley mayonnaise or other preparations.
Notes & Plating Tips
Blending vs heating: No need for external heat—friction from blending naturally warms the oil.
Color retention: Immediate straining helps preserve the vivid green.
Serving: A few drops around the glazed tomato spheres add aromatic brightness and contrast.
Efficiency: One preparation, two uses: garnish and sauce base.
Storage: Keep in a dark glass container in the fridge for up to 1 week, or freeze in small portions for longer use.
This oil is both visual and functional, a simple preparation that elevates plating with freshness and finesse.
