Low Iodine Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive — grassy, garlicky, and just a little spicy from the red pepper flakes. Every ingredient here is naturally free from iodine concerns, so you can drizzle away without second-guessing a single drop. The technique is simple but smart: gently warming the olive oils before steeping the fresh basil, parsley, and oregano coaxes out a stunning deep green color and an aroma that fills the whole kitchen. Straining out the spent herbs leaves you with a silky, clean oil that looks almost too pretty to use. A touch of lemon zest lifts the whole thing and keeps the flavor bright rather than heavy. Use it as a dipping oil for crusty bread, spoon it over roasted vegetables, or finish a bowl of pasta with a generous pour — it's endlessly versatile. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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