Sorrel Oil

Preparation info
    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

We are lucky enough to grow several different varieties of sorrel at Cambo, and we use the leaves, when they get a little bigger, for oil. However this technique works for most soft herbs – try wild garlic, basil, dill and thyme.


  • 2 handfuls of fresh sorrel or other soft herb, washed
  • 200 ml olive oil


Plunge the leaves into boiling salted water for 30 seconds, then put them straight into a bowl of ice-cold water. Remove, squeezing out as much moisture as you can, then put them into a food processor or blender with the olive oil and blitz. Pass through a fine-mesh sieve and put into a bottle with a stopper. It will keep for about two weeks.