Artificial Flavors Free Fresh Greek Herb Oil
There is something deeply satisfying about an herb oil made entirely from ingredients you can see, smell, and name. Bottled versions often rely on natural or artificial flavor compounds to mimic the brightness of real herbs, but this recipe skips all of that in favor of the genuine article — fresh oregano, thyme, and rosemary gently warmed in garlic-infused olive oil until every drop is saturated with flavor. A little lemon zest stirred in off the heat adds a clean, citrusy lift that no lab-made additive could convincingly replicate. The low-and-slow warming method is key: keeping the heat gentle means the herbs infuse rather than fry, coaxing out their essential oils without burning off the nuance. Once strained into a jar, the result is a glossy, deeply aromatic oil that makes grilled meats, roasted vegetables, or a torn piece of crusty bread taste like something from a Mediterranean kitchen. It keeps in the fridge for up to a week, so you can drizzle it over everything you cook for days.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup garlic-infused olive oil
- 2 tbsp fresh oregano leaves, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1 tsp lemon zest (from about ½ lemon)
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
Instructions
- 1
Combine the garlic-infused olive oil, oregano, thyme, rosemary, and red pepper flakes (if using) in a small saucepan over low heat. Warm gently until the herbs are fragrant and tiny bubbles just begin to form around them, about 3–4 minutes — do not let the oil simmer or the herbs will fry rather than infuse.
- 2
Remove the pan from the heat and stir in the lemon zest, salt, and black pepper. Let the oil steep off the heat for 30 minutes, until cooled to room temperature and deeply fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!