Garlic-Parsley Oil

Name: Garlic-Parsley Oil
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Latin
Ingredients: ~6 Tbsp / 90 ml EVOO (remaining after polenta) Olive Oil; 3 garlic cloves finely chopped Garlic; large handful parsley chopped (30 g) Parsley; salt (2 g) Salt; pepper (0.3 g) Pepper

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

Francis Mallmann's Garlic-Parsley Oil, from the published recipe.

Ratio

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

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

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)).

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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