Eggless 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 warmed in a blend of extra-virgin and garlic-infused olive oil, coaxing out their deep green color and intensely aromatic flavor in a way that dried herbs simply can't match. A pinch of red pepper flakes adds just enough heat, while optional lemon zest lifts the whole thing with a bright, citrusy edge. The technique is straightforward — warm the oil low and slow, steep the herbs, then strain for a silky, jewel-toned result that looks far more impressive than the effort involved. Since every single ingredient here is plant-based and egg-free by nature, there's nothing to swap or second-guess. Use it as a dipping oil for crusty bread, drizzle it over roasted vegetables, or spoon it onto grilled proteins for an instant upgrade. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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