Oats Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste like it came from a proper Italian kitchen. Fresh basil and flat-leaf parsley are gently warmed in a blend of extra-virgin and garlic-infused olive oil, coaxing out their deep green color and bold, grassy fragrance before being strained away to leave behind a silky, flavor-packed drizzle. A hit of red pepper flakes and a whisper of lemon zest round out the profile with just enough heat and brightness to keep things interesting. The technique is simple but intentional — warming the oil without letting it simmer means the herbs release their essence without turning bitter or dull. Naturally free from grains of any kind, this is a clean, wholesome recipe where every single ingredient is exactly what it says it is, no label-reading required. Use it as a dipping oil for crusty bread, spoon it over roasted vegetables, or drizzle it across a bowl of soup to finish. It stores beautifully in the fridge and comes back to life at room temperature in minutes, making it one of the most useful things you can keep on hand.
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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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