Emulsifier Free Bright Italian Herb Oil
This vibrant herb oil is pure, simple, and deeply satisfying — just good olive oil, fresh herbs, and a handful of pantry staples working together in perfect harmony. So many store-bought flavored oils and dressings sneak in lecithin, mono- and diglycerides, or other emulsifying agents to extend shelf life or improve texture, but this recipe needs none of that. The method is beautifully straightforward: warm the oils gently, steep the herbs until the oil turns a gorgeous deep green, then strain and serve. Basil, flat-leaf parsley, and oregano bring a bold Italian character, while red pepper flakes add just enough heat to keep things interesting. A little lemon zest, if you choose to use it, lifts the whole thing with a bright citrusy note. Drizzle it over crusty bread, grilled vegetables, or a simple pasta and it instantly elevates whatever it touches. Once you've made your own, it's hard to go back to anything from a bottle.
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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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