Hazelnut Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive. Warm olive oil coaxes the color and fragrance out of fresh basil, parsley, and oregano until the whole mixture turns a deep, gorgeous green — the kind of thing you want to set out on the table and let people discover on their own. A hit of red pepper flakes and a whisper of lemon zest keep it lively, while the garlic-infused oil adds depth without any fuss. Tree nut concerns can make flavored oils tricky to buy off the shelf, since specialty blends sometimes sneak in hazelnut or other nut oils for richness — here, every drop is accounted for and completely straightforward. The technique is simple: gently warm the oils, steep the herbs, strain, and you're done. It works beautifully as a bread-dipping oil, a finishing drizzle over roasted vegetables, or spooned over grilled chicken or fish. Make a jar on Sunday and you'll find yourself reaching for it 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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