Gluten Free Fresh Greek Herb Oil
This vibrant herb oil is the kind of condiment that quietly transforms everything it touches — grilled lamb, roasted zucchini, a simple bowl of olives, or even a warm slice of crusty bread. Garlic-infused olive oil forms the base, gently warmed with fresh oregano, thyme, and rosemary until the kitchen smells like a hillside in the Mediterranean. A hit of lemon zest and a pinch of red pepper flakes added off the heat keep the flavors bright and just a little lively. The low-and-slow warming technique is key here — it coaxes out the essential oils from the herbs without frying them, so every drop of the finished oil is deeply aromatic rather than bitter. Naturally free from gluten in every single ingredient, this is one of those recipes where there's nothing to swap or second-guess. Strain it into a glass jar and you've got a week's worth of finishing drizzles ready to go whenever dinner needs a little something extra.
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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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