Eosinophilic Esophagitis Friendly Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive — a deep, jewel-green drizzle built from fresh basil, parsley, and oregano steeped in warm olive oil. Managing eosinophilic esophagitis often means scrutinizing every sauce and condiment for common trigger ingredients, and this one keeps things refreshingly clean and straightforward. There are no dairy, wheat, soy, eggs, or nuts anywhere in the formula — just quality oils, fresh herbs, and a few simple seasonings. The garlic-infused olive oil delivers that savory depth without requiring whole garlic, which can be a helpful swap when your ingredient list needs to stay simple and controlled. Gently warming the oil before adding the herbs coaxes out their color and fragrance without cooking away the brightness, so the final result is bold but not harsh. Strain it smooth, pour it into a jar, and you have a gorgeous finishing oil ready to drizzle over proteins, roasted vegetables, or a safe bread of your choice. It stores beautifully in the fridge, making it one of those small-batch staples worth keeping on hand all week.
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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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