Make Your Garnish Count!

by Crystal Cook

Yesterday we started the prep for garnishes for our upcoming Pumpkin, Butternut Squash and Sage Soup post with learning how to prep crème fraîche, and as promised, today we will make a sage infused olive oil. (Remember folks, baby steps!) And don’t think I don’t know what y’all are thinking! You are thinking I MAY have gone overboard with the garnishes, but I truly believe every single one of the garnishes used in the soup recipe count! In fact, a garnish should always count. If it does not enhance the flavor of the dish, then simply don’t bother.  I am also a big fan of making sure that if I am creating a garnish from scratch, that I have plenty of ideas on how to use any leftover product. I hate to waste anything, so like with the crème fraîche, ideas for additional use are at the end of the post. Besides, when it is this good – you will find lots of ways to incorporate it!

Now let’s get back to the sage olive oil and the heart of this post.  Just think about it…a simple drizzle of good quality olive oil is both delicious and elegant, add a gorgeous herb like fresh sage – and you have magic! With that said, be sure to spring for a good quality olive oil for this recipe. It only has a few simple ingredients, is really easy to prepare and just requires a little forethought.

sage oil ingredients final

With that said, the first thing is to take a cup of good quality EVOO and place it in the fridge to chill for 1 hour. (That’s all the forethought you need folks!)  Once chilled, take about a cup of fresh sage leaves (leaves only) and place them in the bowl of a food processor. Pulse the leaves until they are very fine and coarse. With the motor running, slowly drizzle in the chilled olive oil.

Sage Oil Collage

When all of the olive oil has been incorporated and the mixture is a bright green color throughout, pass through a fine sieve and discard the solids. Finish off by seasoning with kosher salt to taste.

discard and salt

Store the olive oil in an airtight container of your choice and keep in the fridge for up to 3-5 days. We purposely made this in a small batch so that you can easily find uses for it. Aside from garnishing our pumpkin, butternut squash and sage soup, here are some other ways I love using this:

  • Drizzle this over your favorite mushroom pizza to make it sing! Bada Bing!
  • Dress up your favorite cheese or pumpkin ravioli by tossing it in this flavorful oil along with some shaved Parmesan cheese. And guess what? You can do the same with risotto!
  • Goes great on earthy creamed soups such as a cream of mushroom, butternut squash or potato leek soup.
  • Simply splash on roasted root vegetables to pick up a subtle hint of sage.
  • Rub it onto chicken or turkey breasts before cooking, and it will taste like Thanksgiving!

Note: The refrigeration will cause the oil to become a bit cloudy and slightly solid. It will return to its liquid state once removed from the refrigerator and placed on the counter for a few minutes. Give it a quick whisk before use.

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