Anti Inflammatory Bright Italian Herb Oil
Extra-virgin olive oil is already one of the most celebrated ingredients in the anti-inflammatory kitchen, and this recipe leans into that hard with a double pour of EVOO and garlic-infused olive oil as its base. Fresh basil, flat-leaf parsley, and oregano bring a concentrated hit of polyphenols and antioxidants, while red pepper flakes add a gentle kick that also happens to support circulation and reduce inflammation. The technique here is smart — gently warming the oil rather than frying it preserves the delicate compounds in both the oil and the herbs, so you get maximum flavor and maximum benefit in every drop. A touch of lemon zest lifts the whole thing and makes it taste like something you'd find on a table in coastal Italy. Drizzle it over grilled vegetables, swirl it into soups, or just tear some good bread and go to town. It's the kind of condiment that quietly upgrades everything it touches, and knowing exactly what went into it makes it taste even better.
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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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