Eggless 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 base, warmed low and slow with fresh oregano, thyme, and rosemary until the kitchen smells like a Mediterranean hillside. A hit of lemon zest and a pinch of red pepper flakes added off the heat give it brightness and just enough kick without overwhelming the herbs. The gentle infusion method is key here — keeping the heat low means the herbs steep rather than fry, pulling out every bit of their aromatic depth. Since it's built entirely from oil, fresh herbs, and pantry spices, there's nothing to worry about on the egg front — no emulsifiers, no hidden binders, just clean, honest flavor. Strain it into a jar and you've got a finishing drizzle that keeps in the fridge for up to a week, ready to elevate whatever lands on your plate.
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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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