Infuse olive oil with green onions during the spring when they are in peak season, hide it away over summer and autumn, then bring your infusion out in December as a simple way to brighten your Northern Michigan winter dishes. Add it to salad dressings, drizzle it over soups as a garnish, or use it as a saute base for vegetables and enjoy a little green freshness during Northern Michigan’s white winter months.
9 Bean Rows organic green onions Oryana bulk organic olive oil Oryana bulk sea salt
Wash one large bunch of green onions and cut bulbs off. Slice onion greens and add greens into a large glass jar with a few pinches of sea salt; cover greens with three cups of oil. Cover jar with a tight lid and store in a dark cool area for seven days, shaking jar every day. On the seventh day, strain oil into a clean glass jar.