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.