Avocado Leaf Infused Oil is a modern Fusion recipe (based on a Mexican original) for a classic blended leek and potato soup flavoured with avocado leaves. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Avocado Leaf Infused Oil.
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Just like rosemary, bay leaves, Indian bay leaves and other aromatic herbs avocado leaves (both fresh and dried) can be used to infuse oils. I would suggest the use of olive oil, rapeseed (canola) oil or avocado oil are best suited for this purpose.
Combine your choice of oil with the avocado leaves in a small saucepan. Heat over the lowest possible setting for 10–15 minutes — do not let the oil simmer or smoke.
Remove from heat, let it steep until it cools to room temperature, then strain through a fine meshed sieve into a sterilized bottle or jar.
As with any infused oil you can use to drizzle over salads, grilled vegetables, or fresh bread. It also works as an addition to marinade or as a garnish to finish soups for an herby aroma.
