Emulsifier Free Fresh Greek Herb Oil
Bottled herb oils and flavored dressings from the store almost always sneak in lecithin, mono- and diglycerides, or other emulsifying agents to extend shelf life and keep things looking glossy. This recipe sidesteps all of that entirely — it's nothing but garlic-infused olive oil, fresh Mediterranean herbs, lemon zest, and a pinch of seasoning, so you know exactly what you're getting in every drop. The technique is beautifully simple: gently warming the oil coaxes out the fragrance of oregano, thyme, and rosemary without frying them, then a slow steep off the heat lets everything meld into something deeply aromatic and complex. That final strain through a fine-mesh sieve gives you a silky, clear oil that looks and tastes genuinely luxurious. Drizzle it over grilled chicken or lamb, spoon it onto roasted vegetables, or just tear into a good loaf of bread and dip away. It 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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