Ginger Free Bright Italian Herb Oil
This vibrant herb oil is everything a great finishing drizzle should be — deeply green, fragrant, and packed with the kind of fresh flavor that makes simple food taste extraordinary. Warm olive oil acts as the perfect canvas for basil, parsley, and oregano, coaxing out their color and aroma in a way that bottled herb oils simply can't match. A touch of red pepper flakes adds gentle heat, while optional lemon zest lifts the whole thing with a bright citrus edge. The technique is beautifully low-effort: gently warm the oils, steep the herbs, strain, and you're done. Because every ingredient here is straightforward and naturally free of any root spices or warming botanicals, there's no label-reading anxiety — just clean, honest flavor. Use it as a dipping oil with crusty bread, drizzle it over roasted vegetables, or spoon it onto grilled chicken for an instant upgrade. It keeps in the fridge and comes back to life at room temperature, making it one of those make-ahead staples worth having 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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