Fennel Frond Oil for Drizzling and Dressing
A bright green blended fennel frond oil recipe for drizzling over soups, fish, and roasted vegetables.
A blended herb oil is one of the fastest ways to use up a handful of fennel fronds, and the bright green result is a good finishing touch for soups, fish, or roasted vegetables that could use a little more color and freshness.
Fennel Frond Oil
Prep time: 10 minutes, plus straining | Makes: about 3/4 cup
Ingredients
- 1.5 cups loosely packed fennel fronds
- 3/4 cup neutral oil (like grapeseed or a mild olive oil)
- Pinch of salt
Instructions
- Bring a small pot of water to a boil. Blanch the fennel fronds for about 15 seconds, then immediately transfer them to a bowl of ice water to stop the cooking. This step helps the oil hold a brighter green color rather than turning brown.
- Drain the fronds and squeeze out as much water as possible, patting them dry with a clean towel.
- Combine the blanched fronds, oil, and a pinch of salt in a blender. Blend on high for 1 to 2 minutes, until smooth and vibrant green.
- Let the mixture sit for about 10 minutes, then strain through a fine mesh strainer or a coffee filter to remove any solids, leaving a clear, bright green oil. This can take 15 to 30 minutes to fully strain - don't press too hard on the solids, or the oil will turn cloudy.
- Transfer to a clean jar or squeeze bottle.
Notes
Refrigerate the finished oil and use within a week for the best color and flavor - like other fresh herb oils, it will darken and lose some brightness over time.
Why Blanching Matters
Blanching the fronds briefly before blending deactivates the enzymes that would otherwise cause the oil to turn brown and dull relatively quickly. It's a small extra step, but it makes a real visual difference if you want the oil to hold its vibrant green color for presentation.
What to Use It On
This oil is excellent drizzled over a bowl of fennel frond and white bean soup for an extra hit of flavor and color, over pan-seared or grilled fish, or across a plate of roasted vegetables right before serving. A small drizzle also works well over a simple burrata or mozzarella appetizer.
Variations
- Add other herbs: Parsley or basil can be blended in alongside the fronds if you don't have quite enough fennel on its own.
- Citrus version: Add a bit of lemon zest to the blender for a brighter, more citrus-forward oil.
- Skip the straining: For a rustic, unstrained version, simply blend and use as-is - it won't be as visually refined, but it saves time and still tastes good.
This oil is a good example of getting real mileage out of a small amount of fronds. For more, see the complete fennel fronds guide.
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