Seed Oil Free Bright Italian Herb Oil
This vibrant herb oil is everything you want in a finishing drizzle — deeply green, fragrant with fresh basil and parsley, and carrying just enough heat from the red pepper flakes to keep things interesting. Both oils here are pure extra-virgin and garlic-infused olive oil, so there's no canola, soybean, or any other industrially processed seed oil anywhere in the bottle. That matters more than people realize, because most store-bought herb oils and dipping sauces quietly rely on cheaper refined oils as a base. The technique is simple but smart: gently warming the olive oil before steeping the herbs coaxes out their color and essential oils without cooking off the delicate flavor. What you're left with is a deeply saturated, almost jewel-toned oil that smells like a summer garden and tastes like it too. Use it as a bread dipping oil, drizzle it over grilled vegetables, or spoon it onto fresh mozzarella — it earns its place at the table every single time.
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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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