Level: Scoolinary Team

Hi Yelda,
Thank you for sharing your question don’t worry! You’re on the right track, and it’s great that you’re experimenting. The brownish green color you mentioned could be due to a few small details in the process. Here are some tips that might help you achieve a brighter, more vibrant green oil:

1. Cool the herbs well after blanching:
After blanching the herbs (like parsley, basil, spinach, etc.), it’s very important to cool them quickly in ice water. This stops the cooking process and helps preserve that intense green color. If you skip this step or don’t cool them enough, the leaves can start to oxidize and change color.

2. Don’t heat the oil too much:
The oil should be warm or at room temperature. If it’s too hot, it can cook or burn the herbs, which also causes a browner color and a less fresh taste. It just needs to be slightly warm to help release the color and flavor without overheating.

3. Blend well and strain gently:
Blend the mixture thoroughly to extract the pigments. When straining, try not to press too hard with a spoon or spatula, as that can push through darker or bitter parts from the leaves. It’s better to let it drain naturally or use a fine cloth or coffee filter.

4. Use very fresh herbs:
Make sure the leaves are at their best bright green and not wilted. The fresher they are, the better color and flavor you’ll get.

I hope this helps and that you’ll soon have the bright green oil you’re aiming for! If you need any more help or have other questions, we’re here for you.

Best regards

Level: Stagier

Después de escaldar las hojas que pongas , las tienes que poner en agua fría y hielo para que no pierdan el color tan vibrante después escurrir muy muy bien y ya puedes seguir con el procedimiento.

Espero haberte ayudado