Fructose Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive — a glossy, deep-green drizzle that smells like a sun-drenched Italian kitchen. Fructose can sneak into flavored oils and condiments through unexpected additives, sweeteners, or high-fructose ingredients, but every element here is straightforward and clean. Garlic-infused olive oil does the heavy lifting on savory depth without the fructans that come with whole garlic cloves, making this a genuinely gut-friendly option. Fresh basil and parsley steep in warm oil just long enough to turn it a stunning emerald color, while red pepper flakes and a whisper of lemon zest keep things lively. The technique is simple — gentle heat, a short steep, and a quick strain — and the result is something that tastes far more impressive than the effort involved. Use it as a dipping oil for bread, a finishing drizzle over roasted vegetables or grilled proteins, or spoon it over anything that needs a little brightness.
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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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