Coriander-Flavoured Olive Oil

• Bunches of fresh coriander, including stems, weighing about 100 g (4 oz)
• 300

Blanch the coriander in a large pan of boiling water for 15 seconds. Remove immediately and plunge into icy-cold water. Drain well and pat dry with kitchen paper.

Combine the blanched coriander with the olive oil in a blender or food processor and purée them. Remove and let stand overnight.

Strain the oil through a fine sieve. Use at once or store, tightly covered, in the refrig