Citric Acid Free Bright Italian Herb Oil
Herb-forward and deeply fragrant, this infused olive oil is the kind of condiment that makes everything it touches taste more intentional. Fresh basil and flat-leaf parsley are gently bruised to release their vivid color, then steeped in warm garlic-infused olive oil alongside oregano, red pepper flakes, and black pepper — no citrus juice, no vinegar, nothing acidic hiding in the mix. For anyone navigating a citric acid restriction, flavored oils and store-bought dipping sauces are often a minefield of hidden additives, so having a homemade version this simple is genuinely useful. The optional lemon zest adds a whisper of brightness from the peel rather than the juice, keeping the flavor lively without introducing the acid that causes problems. Warming the oil low and slow is the key step here — it coaxes every bit of flavor from the herbs without cooking them into bitterness. Strain it into a clean jar and you have a glossy, deeply green oil that works as a bread dipper, a drizzle over roasted vegetables, or a finishing touch on grilled proteins. It keeps beautifully in the fridge and comes back to life at room temperature in 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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