Aromatic Herb Oil

Name: Aromatic Herb Oil
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: Asian
Ingredients: 109.89 ml Olive Oil; 25 g Thyme; 25 g Rosemary; 25 g Sage; 25 g Bay Leaf; 30 g Shallot; 5 g Garlic; 10 g Ginger

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

Aromatic Herb Oil from a starred kitchen.

Ratio

Olive Oil 110 ml

Ingredients

Olive Oil — 109.89 ml
Thyme — 25 g
Rosemary — 25 g
Sage — 25 g
Bay Leaf — 25 g
Shallot — 30 g
Garlic — 5 g
Ginger — 10 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Roberto Petza works in Sardinian at S'Apposentu; credentials include Michelin 1* (S'Apposentu, Siddi, Sardinia).

Adapted from a Roberto Petza recipe (Roberto Petza / Great Italian Chefs (grilled squid with aromatic herbs)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Roberto Petza / Great Italian Chefs (grilled squid with aromatic herbs) (published as “Aromatic Herb Oil”). Full citation lives in Provenance.