BHA & BHT Free Fresh Greek Herb Oil
Bottled herb oils and flavored dressings from the store are notorious for sneaking in synthetic preservatives, and BHA and BHT are among the most common culprits hiding in those ingredient lists. This recipe sidesteps all of that by relying entirely on fresh herbs, good olive oil, and a bright hit of lemon zest — nothing artificial, nothing processed. The technique is simple but genuinely effective: gently warming the oil coaxes the oregano, thyme, and rosemary into releasing their essential oils without frying them, so the final result is deeply aromatic and vibrant rather than flat or bitter. Straining out the solids gives you a beautifully clean, glossy oil that looks as good as it tastes. Drizzle it over grilled chicken, roasted vegetables, or a torn hunk of crusty bread and it instantly elevates whatever it touches. It keeps in the fridge for up to a week, so you can make a batch on Sunday and reach for it all week long without ever having to flip over a label and squint at the fine print.
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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.
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