General Cooking Questions

I have found myself, through the years, encountering great difficulty generating a deep color in my herb oils. I recently enjoyed a fabulous soup in NYC that incorporated the most intensely colored cilantro oil I have ever seen. A bright green that contrasted beautifully, yet had a dark depth that left you feeling as if you re staring intone abyss. Stunning. I have always blanched the leaves of said herb, shocked, drained & wrung out water in a towel... from here, I reckon, is where my method is faulted. I have experimented w/ three methods of mastication... none to satisfaction.