Brazil Nut 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 oil a gorgeous 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 bitterness. Garlic-infused olive oil adds a mellow, savory backbone that makes this feel far more complex than the ingredient list suggests. It's completely free from tree nuts of any kind, so you can drizzle it confidently over bread, pasta, grilled vegetables, or anything else that deserves a little brightness. Straining out the spent herbs leaves you with a silky, jewel-toned oil that looks stunning on the table and tastes even better. Make a jar to keep in the fridge and you'll find yourself reaching for it constantly.
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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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