Shellfish Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive. 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 in a way that dried herbs simply can't match. A pinch of red pepper flakes and a whisper of lemon zest round out the flavor with just enough heat and brightness to keep things interesting. The technique is simple but intentional — warming the oil low and slow, then letting the herbs steep off the heat, means you get maximum flavor without any bitterness. Straining the finished oil leaves you with something silky and jewel-toned, ready to pool beautifully on a plate alongside crusty bread or drizzle over roasted vegetables and grilled proteins. Since every ingredient here is straightforward and plant-based, there's no need to scan labels or second-guess anything — just pure, clean flavor from start to finish. 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
- 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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