Pescatarian Cajun Herb Oil
This bold, aromatic finishing oil is the kind of condiment that quietly transforms everything it touches. Smoked paprika, cayenne, and a duo of dried and fresh herbs steep into extra-virgin olive oil over gentle heat, coaxing out deep, layered flavor without a drop of anything from the sea — which makes it an effortless fit for a plant-forward or seafood-focused table alike. The technique is simple but deliberate: warming the spices just until they sizzle at the edges unlocks their oils, while the fresh parsley, chives, and thyme go in off the heat to keep their brightness intact. A hit of lemon zest and juice at the end cuts through the richness and ties everything together with a clean, citrusy lift. Straining the finished oil gives it that glossy, restaurant-quality look and a smooth texture that's perfect for drizzling over grilled fish, roasted vegetables, or crusty bread. It needs just 30 minutes of resting time to fully come into its own, and the payoff is enormous for such a short ingredient list. Keep a jar on the counter and you'll find yourself reaching for it constantly.
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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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