Name: Marron Oil
Yield: Makes 500 ml
Cuisine: Australian
Ingredients: 400 ml extra-virgin olive oil; 1 kg marron shells, cleaned and crushed; 2 tablespoons cummin seeds, roasted and ground; 1 small carrot, peeled and finely diced; 2 cloves garlic, crushed; 60 ml olive oil; 1 small onion, peeled and finely diced

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This oil can be made with the shells of any crustacean and makes a wonderful vinaigrette. You can use a flavourless base oil such as vegetable oil to allow the full flavour of the shells to come to the fore. You’ll get a far-superior tasting oil by using a good extra-virgin olive oil with the addition of some aromatics and cummin; the finished oil will have more complexity and a depth of flavour.

Marrons are a type of Australian freshwater crayfish, and are generally black in colour