Fructose Free Fresh Greek Herb Oil
This bright, aromatic herb oil is the kind of condiment that makes everything it touches taste more alive. Warm olive oil coaxes the best out of fresh oregano, thyme, and rosemary, while a hit of lemon zest lifts the whole thing with a clean, citrusy edge. Managing fructose intake often means scrutinizing store-bought flavored oils for hidden sweeteners, fruit-based additives, or onion and garlic solids — this recipe sidesteps all of that by keeping every ingredient simple and whole. Garlic-infused olive oil delivers that savory depth without the fructans found in whole garlic cloves, making it a genuinely smart swap. The gentle warming method is key: keeping the heat low lets the herbs infuse slowly rather than fry, so you get a silky, fragrant result rather than a bitter one. Strain it into a jar and you have a versatile finishing oil ready to drizzle over grilled meats, roasted vegetables, or a good crusty bread 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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