Turkey Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that quietly steals the show at any table. A generous pour of extra-virgin olive oil gets warmed with garlic-infused oil, then steeped with fresh basil, flat-leaf parsley, and oregano until the whole thing turns a deep, jewel-toned green that looks almost too pretty to eat. A pinch of red pepper flakes and a touch of lemon zest lift the whole blend into something that tastes genuinely bright and alive. The technique is simple but smart — gently warming the oil (never simmering it) coaxes out every bit of color and fragrance from the herbs without cooking off their freshness. It works beautifully as a dipping oil alongside crusty bread, drizzled over roasted vegetables, or spooned onto grilled fish or pasta. Every ingredient here is straightforwardly plant-based and naturally free from meat of any kind, so there's zero guesswork about what's in the bottle. Make a jar on Sunday 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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