Almond Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive. Fresh basil and flat-leaf parsley are gently steeped in warm olive oil alongside oregano, red pepper flakes, and a hit of lemon zest, turning the whole batch a stunning deep green with an aroma that fills the kitchen instantly. The technique is simple but intentional — warming the oil just enough to coax out the herbs' color and flavor without cooking them into dullness. Garlic-infused olive oil adds a savory backbone without any chopping required, and the whole thing comes together in well under half an hour. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, bold flavor from start to finish. Use it as a dipping oil for crusty bread, drizzle it over roasted vegetables, or spoon it onto grilled proteins for an instant upgrade. It keeps beautifully in the fridge, making it one of those small-batch staples worth having on hand all week.
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Learn more →Ingredients
8 servings
- ¾ cup extra-virgin olive oil
- 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
- 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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