PANTRYFLEX

stove · flavored oil

★ STARRED KITCHENPrep 10 minCook 15 min

Oliveforge Olio All’artemisia

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

From a starred kitchen.

Ratio

Ratio by volume: Soybean Oil 400 ml
Soybean Oil 400 ml

Ingredients

  • Mugwort — 30 g di foglioline di artemisia
  • Soybean Oil — 400 ml di olio di soia

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Oliveforge Olio All’artemisia wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

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First run is small.

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Provenance

Matteo Tonin works in Adriatic seafood at La Buca; credentials include Michelin 1* (La Buca, Cesenatico).

Originally published as Olio all’Artemisia.

Adapted from a Matteo Tonin recipe (Matteo Tonin / Reporter Gourmet (carpaccio ricciola)).

More from this kitchen

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 — its companion jar is below.

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 Matteo Tonin / Reporter Gourmet (carpaccio ricciola) (published as “Olio all’Artemisia”). Full citation lives in Provenance.

Companion jar