Turmeric Free Bright Italian Herb Oil
This vibrant herb oil is a celebration of everything fresh and green — fragrant basil, flat-leaf parsley, and oregano steeped in warm olive oil until the whole thing turns a deep, jewel-toned green that practically glows. The technique is simple but the result feels genuinely special, whether you're dragging crusty bread through it or drizzling it over grilled vegetables and pasta. A touch of red pepper flakes adds just enough heat, while optional lemon zest lifts the whole blend with a bright citrus note. Many flavored oils and spice blends sneak in golden-hued additives you might not expect, so making your own from scratch puts you fully in control of every single ingredient. Warming the oils gently before adding the herbs is the key step here — it coaxes out maximum color and aroma without cooking anything into bitterness. Straining out the spent herbs gives you a clean, glossy finish that looks as good as it tastes. 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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