Here, the lemony, grassiness of cilantro is softened by being blanched, then blended with top-quality olive oil. Its flavor emerges gently but its color is a blast of green that brightens every dish it touches. When a new ingredient comes to France, as cilantro did from North Africa, the French chef coopts it with their special artfulness, as is the case here. I predict you’ll make this oil often.
Astuce: This oil is the very best the day it is made, though you can stretch it a day or two if you keep it refrigerated.