PANTRYFLEX

On the jar: Sableroom Garlic–parsley Oil

shake · flavored oil

NATIONAL AWARD WINNERPrep 5 min

Sableroom Garlic-Parsley Oil

Independent adaptation of a publicly published Francis Mallmann recipe. Not affiliated with, sponsored by, or endorsed by Francis Mallmann.

A chef-cited flavored oil from the catalog.

Ratio

Ratio by volume: Olive Oil 90 ml
Olive Oil 90 ml

Ingredients

  • Olive Oil — ~6 Tbsp / 90 ml EVOO (remaining after polenta)
  • Garlic — 3 garlic cloves finely chopped
  • Parsley — large handful parsley chopped (30 g)
  • Salt — salt (2 g)
  • Pepper — pepper (0.3 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Garlic, Parsley, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 0 stars · 1 national award

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Provenance

Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.

Originally published as Garlic–Parsley Oil.

Adapted from a Francis Mallmann recipe (Francis Mallmann / Outside Online (Green Fire)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Francis Mallmann / Outside Online (Green Fire) (published as “Garlic–Parsley Oil”). Full citation lives in Provenance.

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