Carrageenan Free Fresh Greek Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — grilled chicken, roasted vegetables, crusty bread, you name it. Garlic-infused olive oil forms the silky base, while fresh oregano, thyme, and rosemary steep gently over low heat until the whole kitchen smells like a Mediterranean hillside. A hit of lemon zest and a pinch of red pepper flakes round out the flavor with brightness and just enough warmth. Many store-bought flavored oils and finishing sauces sneak in stabilizers and emulsifiers — carrageenan being one of the most common — so making your own is the cleanest way to get that rich, herbaceous drizzle without any unwanted additives. The technique is simple: warm, steep, strain, and you're done. It keeps in the fridge for up to a week, though it tends to disappear long before that.
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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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