Olio al Prezzemolo

Name: Olio Al Prezzemolo
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Mediterranean
Ingredients: 300 g Parsley; 220 ml Vegetable Oil; 110 ml Olive Oil

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

Olio Al Prezzemolo from a starred kitchen.

Ratio

Vegetable Oil 220 mlOlive Oil 110 ml

Ingredients

Parsley — 300 g
Vegetable Oil — 220 ml
Olive Oil — 110 ml

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

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)).

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