Gut Friendly Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that quietly transforms everything it touches — crusty bread, grilled vegetables, a simple bowl of pasta, you name it. The base is a blend of extra-virgin olive oil and garlic-infused oil, which delivers all that deep, savory garlic flavor without using raw garlic cloves, making it far gentler on a sensitive digestive system. Fresh basil and flat-leaf parsley are gently steeped in warm oil rather than blasted with heat, so their color stays vivid and their flavor stays bright and grassy rather than bitter. A little oregano and red pepper flakes round things out with just enough herbal warmth and subtle kick. The straining step is key — it removes the spent plant matter so you're left with a clean, smooth oil that's easier to digest than chunky herb preparations. Lemon zest, if you choose to use it, adds a fresh citrus lift that makes the whole thing feel almost luxurious. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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