Carrageenan Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes a simple meal feel like something special. Fresh basil and flat-leaf parsley are gently steeped in warm olive oil alongside oregano, red pepper flakes, and a hint of lemon zest, turning the whole thing a gorgeous, deep green that practically glows on the table. The technique is low and slow — just enough heat to coax out the color and fragrance without cooking off any of that bright, grassy flavor. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of bottled dressings, flavored oils, and condiments, so making your own from scratch is the cleanest way to get a rich, complex drizzle with nothing hidden in the label. Every ingredient here is exactly what it sounds like: real olive oil, real herbs, real spice. 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 stores beautifully in the fridge and comes back to life at room temperature in just minutes.
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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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