Olio All’artemisia

Name: Olio All’artemisia
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: American
Ingredients: 30 g di foglioline di artemisia Mugwort; 400 ml di olio di soia Soybean Oil

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

Olio All’artemisia from a starred kitchen.

Ratio

Soybean Oil 400 ml

Ingredients

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

Method

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

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)).

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 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.