Low Sodium Bright Italian Herb Oil

Total time25 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

¾ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 tbsp garlic-infused olive oil
¼ cup fresh basil leaves, packed
¼ cup fresh flat-leaf parsley leaves, packed
1 tbsp fresh oregano leaves (or 1 tsp dried oregano)
½ tsp red pepper flakes
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp freshly ground black pepper
1 tsp lemon zest (optional)

Instructions

1
Roughly chop the basil and parsley leaves on a cutting board, or bruise them lightly with a mortar and pestle until the leaves are broken down and fragrant — this helps release their color and flavor into the oil.
2
Combine the extra-virgin olive oil and garlic-infused olive oil in a small saucepan over low heat. Warm until the oil is just hot to the touch and shimmers slightly, about 2–3 minutes — do not let it simmer or smoke.

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