Honey Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes a simple meal feel intentional. Warm olive oil draws out every bit of color and fragrance from fresh basil, parsley, and oregano, turning a handful of pantry staples into something genuinely stunning. The gentle steeping method — no hard simmer, no smoke — keeps the herbs bright and the flavor clean rather than bitter or muddy. A hit of red pepper flakes adds just enough heat, while optional lemon zest lifts the whole thing with a citrusy edge. Many flavored oils on store shelves sneak in sweeteners or other additives, but this one is built entirely from herbs, good olive oil, and seasoning — nothing more. It's endlessly versatile: drag crusty bread through it, drizzle it over roasted vegetables, or spoon it onto grilled fish straight from the jar. Make a batch, keep it 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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