Citrus Free Bright Italian Herb Oil
This fragrant herb oil is the kind of condiment that quietly steals the show at the table — a deep, jewel-green drizzle that makes everything it touches taste more alive. Fresh basil and flat-leaf parsley are gently warmed in a blend of extra-virgin and garlic-infused olive oil, coaxing out their color and perfume without any harsh heat. A hit of oregano and red pepper flakes rounds things out with just enough savory warmth and subtle kick. For anyone navigating a citrus-free lifestyle, the lemon zest listed is explicitly optional and easy to skip entirely — the herbs and garlic carry more than enough brightness on their own. The technique here is simple but intentional: steeping the chopped herbs in warm oil for ten minutes transforms a handful of pantry staples into something that tastes genuinely restaurant-worthy. Strain it into a jar and you've got a versatile finishing oil ready to drizzle over bread, roasted vegetables, grilled proteins, or pasta. It keeps in the fridge and comes back to life at room temperature, making it just as useful on a weeknight as it is for a dinner party spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedlemon zest
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!