Mediterranean Diet Friendly Bright Italian Herb Oil
Olive oil is practically the backbone of Mediterranean eating, and this herb oil leans into that tradition with both hands. Fresh basil and flat-leaf parsley get roughly chopped and steeped in gently warmed extra-virgin olive oil, turning the whole thing a stunning deep green that looks as good as it tastes. A hit of garlic-infused oil, dried or fresh oregano, and a pinch of red pepper flakes layer in complexity without a single processed ingredient in sight. The optional lemon zest is a small move that makes a noticeable difference, brightening everything up and keeping the flavors lively. Straining out the spent herbs leaves you with a silky, vibrant drizzle that works beautifully over grilled vegetables, crusty bread, fish, or a simple bowl of white beans. It's the kind of condiment that makes weeknight cooking feel effortless and a little bit special — and it stores in the fridge so you can reach 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
- 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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