Dairy Free Fresh Greek Herb Oil
Bright, herby, and deeply aromatic, this infused olive oil brings the flavors of the Mediterranean straight to your kitchen with almost no effort. Garlic-infused olive oil forms the base, and fresh oregano, thyme, and rosemary are gently warmed — not fried — so they release their essential oils into every drop without turning bitter. A hit of lemon zest and a pinch of red pepper flakes round everything out, giving the finished oil a lively, complex character that tastes far more impressive than the short ingredient list suggests. Because it's built entirely on plants and pure olive oil, there's no dairy to worry about — no butter, no cream, no hidden milk solids lurking in a store-bought blend. Drizzle it over grilled chicken or lamb, spoon it across roasted vegetables, or just tear into a crusty loaf and dip away. It also keeps in the fridge for up to a week, so you can make a batch on Sunday and reach for it all week long as an instant flavor upgrade.
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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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