Anti Inflammatory Cajun Herb Oil
Extra-virgin olive oil is the backbone of this recipe, and it's one of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle — so this condiment is doing real work beyond just tasting incredible. Warming the oil gently with smoked paprika, oregano, thyme, cayenne, and black pepper coaxes out deep, layered flavor without scorching anything, and that careful low-heat technique keeps all the good stuff intact. Once the spiced oil cools slightly, fresh parsley, chives, fresh thyme leaves, lemon zest, and a squeeze of lemon juice go in — bright, herbaceous notes that balance the smoky heat beautifully. Straining the finished oil gives you a silky, jewel-toned result that looks like something from a fancy restaurant but comes together in under fifteen minutes. Drizzle it over roasted vegetables, grilled fish, or a bowl of warm soup, and the whole dish instantly feels elevated. It also makes a seriously addictive dipping oil for crusty bread when you want something that punches well above its weight.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp kosher salt
- ¼ tsp celery salt
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- 1
Combine the olive oil, smoked paprika, dried oregano, dried thyme, cayenne, black pepper, kosher salt, and celery salt in a small saucepan over low heat. Warm, stirring occasionally, until the oil is fragrant and the spices begin to sizzle gently at the edges, about 3–4 minutes. Do not let the oil smoke or the spices scorch.
- 2
Remove the saucepan from the heat and let the spiced oil cool for 5 minutes. Stir in the parsley, chives, fresh thyme leaves, lemon zest, and lemon juice.
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