Tree Nut 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 steeped in warm olive oil alongside oregano, red pepper flakes, and a hint of lemon zest, turning the whole mixture a stunning, deep emerald green. The technique is simple but smart — warming the oil just enough to coax out the herbs' color and fragrance without cooking them into bitterness. Garlic-infused olive oil adds a mellow, savory backbone that makes this feel far more complex than the short ingredient list suggests. Every component here is naturally free of tree nuts, so there's no label-reading anxiety, no swapping, no substitutions — just straightforward, beautiful ingredients doing their thing. Drizzle it over crusty bread, spoon it onto grilled vegetables, or use it to finish a bowl of pasta and watch it disappear fast.
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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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