PANTRYFLEX

On the jar: Olivedock Olio Al Prezzemolo

blend · flavored oil

★ STARRED KITCHENPrep 10 min

Olivedock Olio al Prezzemolo

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

From a starred kitchen.

Ratio

Ratio by volume: Vegetable Oil 220 ml, Olive Oil 110 ml
Vegetable Oil 220 mlOlive Oil 110 ml

Ingredients

  • Parsley — 300 g di prezzemolo
  • Vegetable Oil — 200 g di olio di semi
  • Olive Oil — 100 g di olio evo

Method

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

Companion jar

Olivedock Olio Al Prezzemolo wants a blender — make it from this page.

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

4 kitchens · 8 stars · 2 national awards

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Provenance

Philippe Léveillé works in French-Italian / Brescia at Miramonti l’Altro; credentials include Michelin 2* (Miramonti l’Altro).

Originally published as Olio al Prezzemolo.

Adapted from a Philippe Léveillé recipe (Philippe Léveillé / Reporter Gourmet (lingua di vitello)).

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 Philippe Léveillé / Reporter Gourmet (lingua di vitello) (published as “Olio al Prezzemolo”). Full citation lives in Provenance.

Companion jar