Wash the fresh parsley thoroughly and remove any tough stems.

Bring the water to a rolling boil in the saucepan.

Blanch the 100 g fresh parsley in the boiling water for 15–20 seconds.

Transfer the blanched parsley immediately into a bowl of ice water to stop the cooking and retain its bright green color.

Drain the parsley, then squeeze it very dry using cheesecloth; remove as much water as possible.

Warm 250 ml neutral cooking oil to 60–70°C; do not let it smoke.

Add the dry parsley and warm oil to the blender.

Blend the parsley and oil on high speed for 2–3 minutes until the oil becomes vivid green.

Pour the blended oil through a fine-mesh strainer lined with cheesecloth.

Allow the oil to drip through naturally without pressing the solids for a clearer result.

Cool the strained parsley green oil completely and transfer it to a squeeze bottle or sealed container.