A very nutritious olive oil substitute created by my mother for those people who cannot eat olives or olive oil.
GREEN OIL Recipe:
4 c. virgin (golden/green) avocado oil
1 c. hemp seed oil
1/2 c. unrefined pumpkin seed oil
2 c. grape seed oil (or rice oil)
Method:
Mix the oils and store in glass mason jars in the fridge up to 2 weeks, or longer term in the freezer.
Use:
Drizzle on foods as a garnish. Use in salad dressings, etc... Do not Saute, fry or bake with this delicate oil.
Variations:
Rosemary Infused Oil:
You can make a very tasty rosemary infused oil by adding from 1 T. to 1/4 c. minced fresh rosemary...OR... 1/4 c. crushed dried rosemary to the 2 c. grape seed oil (or rice oil) and very gently heating it on the lowest heat for 30 minutes or so, to infuse to taste.
Let cool to room temperature,
Strain out the rosemary if desired.
Add the rest of the oils.
Store in the refrigerator.
This is a safer way to make herbal infused oils, avoiding possible contamination issues.
The old way to make this flavored oil is to just infuse the rosemary in the oil blend for 2 weeks and store in a cool, dark cupboard, shaking the jar 2 times a day. Then optionally strain to use.
Garlic Rosemary Oil:
This makes a delicious garlic rosemary oil! To a portion of Rosemary Infused Oil, simply add crushed and minced (or pressed) fresh garlic, 1 hour before serving.
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| Rosemary |
Enjoy!
Leila
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