Nickel Allergy Friendly Bright BBQ Herb Oil
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Learn more →Ingredients
8 servings
- ½ cup olive oil
- 3 cloves garlic, peeled and lightly smashed
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes
- ½ tsp ground coriander
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano leaves, finely chopped
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tbsp fresh thyme leaves
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter.
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over low heat. Warm gently until the oil is fragrant and small bubbles form steadily around the garlic, about 4–5 minutes — do not let the garlic brown. Remove from heat and let the garlic steep in the oil for 5 minutes.
- 2
Set a fine-mesh strainer over a heatproof bowl or jar. Pour the infused oil through the strainer, pressing lightly on the garlic; discard the garlic cloves. The strained oil is your garlic-infused base.
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