Coconut Free Fresh Greek Herb Oil
This bright, herbaceous 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 gets gently warmed with fresh oregano, thyme, and rosemary until the kitchen smells like a Mediterranean hillside, then finished with lemon zest and a crack of black pepper for a flavor that's layered and lively. The low-and-slow warming technique is key here: keeping the heat gentle lets the herbs infuse rather than fry, so you get a silky, fragrant oil instead of something bitter or scorched. Many store-bought flavored oils sneak in unexpected additives or use carrier oils that can be a concern, but this one is built entirely from whole, recognizable ingredients with zero hidden surprises. Straining out the solids at the end gives you a beautifully clean, glossy result that looks as good as it tastes. It keeps in the fridge for up to a week, so you can make a batch on Sunday and drizzle it over everything all week long.
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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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