Paleo Bright Italian Herb Oil
Few condiments earn their place on the table as quickly as a vibrant, herb-packed finishing oil, and this one delivers serious flavor with nothing but whole, clean ingredients. Fresh basil and flat-leaf parsley are gently warmed in a blend of extra-virgin and garlic-infused olive oil, coaxing out that deep, grassy green color and an aroma that fills the kitchen immediately. A hit of red pepper flakes, cracked black pepper, and sea salt keeps things lively, while optional lemon zest adds a bright citrus lift that makes the whole thing pop. The technique is simple but smart — steeping the herbs in warm oil rather than blasting them with heat preserves their color and keeps the flavor fresh rather than cooked. Straining out the spent herbs leaves you with a silky, jewel-toned oil that looks like something from a high-end restaurant. It works beautifully as a dipping oil, a drizzle over grilled proteins or roasted vegetables, or even stirred into cauliflower dishes for an instant flavor upgrade. Everything in this recipe is naturally grain-free, legume-free, and unprocessed, so it fits a whole-foods approach without any substitutions or compromises.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!