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Also known as coriander oil this cilantro infused finishing oil is packed with flavors with the help of freshly minced garlic, red onion. The perfect topper for seafood, veggies and chicken!
Infusing everything is something I’m having a lot of fun with. The possibilities are truly endless. Whatever fresh or dried herb can be made into an awesome finishing oil. Finishing oils are exactly how they sound they cap off the dish. You don’t cook or heat these oil since they are often infused with your lighter more delicate cooking oils. Like olive oil or nut oils that have a low smoking point themselves which runs the risk of them burning. For this recipe since I was in the mood for Mediterranean food, and it is perfect for it also it’s super easy! All it took was some hand chopped cilantro, a pairing oil which in this case would be olive oil since its perfect for this occasion and some other odds and ends like salt and acid. That’s it! Some fresh herbs and a couple ingredients from the pantry can really boost any meal. Use this finishing oil over veggies, beef and pork. Really any place you’d add cilantro go ahead and top it with cilantro oil! Check out my tips and tricks below for the best cilantro infused oil. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CILANTRO OIL:
don’t cook it: as stated above this is a finishing oil. that means it has a low smoking point and is prone to burning at elevated temperatures. if you want to cook with this oil you need to fortify it. to fortify an oil is really easy all you need to do is add a oil with a higher smoking point to it like butter, veg, sunflower or canola oil. but be warned the other ingredients like the red pepper flakes, cilantro, and garlic can still burn. so use it dishes that are going to be cooled pretty low like eggs, toasted sandwiches and whatever else you can imagine.
salt: oil can take on a lot of salt. so make sure to season, season, season. i’m wary to put something like 2 Tablespoons of salt into a single recipe but oil really needs it. ( maybe not that much but you get it). what i like to do to make sure the salt really penetrates everything is collect everything in a bowl and salt it, then add in the oil and go from there.
do it by hand: i’m usually a big proponent of short cuts and making things easy. but i really think infused oils worked best chopped, minced and diced by hand. but feel free to shortcut it if you see fit. it keeps everything vibrant too!
best oil: for something like this you want your best oils on it since its the bulk of the flavor. please don’t think you could or really should make a finishing oil with something like vegetable or canola oil because that’s really heavy and will be pretty unpalatable. for this i use light oils and the highest quality one i have on hand.
SIMILAR INGREDIENTS TO:
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