The text is a transcript of a video where a chef shows how to make green oil from parsley and vegetable oil. He explains the steps and the reasons behind them, such as boiling and cooling the parsley, heating and filtering the oil, and using an ice bath to preserve the color. He also shares some tips and secrets about using green oil in restaurant dishes, such as adding flavor, contrast, and freshness. He says that green oil can be made from any greens, but parsley is the best. He also says that he uses limp parsley that he bought cheaply to avoid waste.
Here are the key facts extracted from the text:
1. The text is a transcript of a video tutorial on how to make green oil from parsley and vegetable oil.
2. The green oil has a bright taste of freshly cut grass and a vivid color that enhances the appearance of dishes.
3. The process involves blanching the parsley in boiling water, cooling it in ice water, blending it with oil, heating the mixture in a frying pan, and filtering it through a sieve.
4. The oil can be made from any greenery except rosemary, which has too many essential oils that will make it bitter.
5. The oil should be cooled quickly after heating to prevent the chlorophyll from turning black.
6. The oil can be stored without refrigeration for up to two or three days, or frozen for longer periods.
7. The oil is a way of using up leftover or limp greens that are not suitable for decoration.