Citric Acid Free Fresh Greek Herb Oil
Bright, herby, and deeply aromatic, this infused oil brings the flavors of a sun-drenched Mediterranean kitchen straight to your table. Avoiding citric acid can be genuinely tricky with store-bought flavored oils, which often sneak in preservatives or acidic additives to extend shelf life — this recipe sidesteps all of that entirely. The brightness here comes from fresh lemon zest rather than any form of citric acid or bottled juice, giving you that lift without any of the concern. Warming the garlic-infused olive oil low and slow with oregano, thyme, and rosemary coaxes out every bit of fragrance without scorching the herbs, and the result is something that smells absolutely incredible. A 30-minute steep off the heat lets the flavors deepen before you strain it into a clean jar, ready to drizzle over grilled meats, roasted vegetables, or a torn hunk of crusty bread. It comes together with minimal effort and keeps in the fridge for up to a week, making it one of those small-batch staples worth having on hand at all times.
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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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