I’m always looking for new ways to incorporate Matcha and powdered Sencha into my daily routine. A little sprinkle here and there really adds up, and I feel like I’m doing something special for me and my family every time. So, when I saw a recipe that called for ‘matcha-infused olive oil,’ I had to give it a try! I’ve seen a couple of different ratios suggested, but I settled on this one because I like the simplicity of it – I know I won’t have to look it up in the future.
Green Tea Infused Cooking Oil
½ cup olive oil
Pinch of salt
Whisk to combine, and again just before using
A note about cooking oil: I would recommend using Extra Virgin olive oil, or if you want a more neutral base flavor, try avocado oil, or cold-pressed canola oil. Other types of vegetable oils can be highly processed (meaning they have fewer nutrients) or contain too much saturated fat and/or omega-6 fatty acids.
This infused oil can be used every day as a garnish, in marinades, or salad dressings. I wouldn’t recommend cooking in it – too much wasted matcha on the bottom of the pan. But a little drizzle just before serving will add flavor, color and nutrition boosts to your favorite foods. I can’t wait to see how it perks up steamed veggies, sautéed greens, or baked fish.
Tonight, I’m going to whip up a ginger-lime salad dressing, and toss it with greens, cucumbers, and snow peas to use as a bed for some grilled salmon. Yum!
Ginger Lime Matcha Vinaigrette Dressing
1 tsp toasted sesame oil
Zest and juice of 1 lime (don’t forget to zest the lime before you juice it…voice of experience.)
1 Tb seasoned rice vinegar
1 tsp grated fresh ginger root
Combine ingredients in a small lidded jar, and shake well. Keeps in fridge for several days.