Celery Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that quietly steals the show at any table. A gentle warm infusion coaxes every bit of color and fragrance from fresh basil, parsley, and oregano, turning good olive oil into something genuinely spectacular. The garlic-infused oil adds a mellow, savory depth without any chopping required, and a pinch of red pepper flakes gives the whole thing a subtle, welcome kick. Straining out the spent herbs leaves you with a silky, jewel-green drizzle that looks like it came from a fancy Italian restaurant. Celery and celery-derived ingredients are nowhere near this recipe — it's built entirely from herbs, oil, and a few pantry staples, so it's a genuinely stress-free option for anyone navigating that allergy. Use it as a dipping oil for crusty bread, spoon it over grilled chicken or fish, or drizzle it across fresh mozzarella for an instant upgrade. A jar of this in the fridge means you're always one pour away from making something taste extraordinary.
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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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