The stability of tea oil means this delicious infused oil will store in the fridge for a few weeks without spoiling. It's particularly nice over Asian flavoured stir fries, grilled organic chicken and salads.
Scrape the roots and wash the coriander leaves. Place the whole bunch in boiling water for 20 seconds then blot dry in absorbent towel. Squeeze any moisture from the bunch.
Blend the oil with the coriander in a food processor until smooth. Strain through muslin and decant into a bottle.
Note: Polyunsaturated oils should be stored in the fridge. Don't worry if they become cloudy, the oil is still safe to use and will clear at room temperature. Olive oil and tea oil can be safely stored in a cool dark pantry.
Makes 1 servings (serve = 20 tablespoons)
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 10 mins |
Suitable for: |
|
| Salad, Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 669 kj |
| Calories | 160 kcal |
| Fat | 18 g |
| Saturated Fat | 1.9 g |
| Total Carbohydrate | 0.1 g |
| Total Protein | 0.1 g |
| Fibre | 0.1 g |
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