Gut Friendly Fresh Greek Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — from a simple piece of grilled chicken to a slab of crusty bread. The secret to keeping it gut-friendly lies in using garlic-infused olive oil rather than raw garlic cloves, which delivers all that deep, savory flavor without the high-FODMAP compounds that can trigger digestive discomfort. Fresh oregano, thyme, and rosemary are gently warmed in the oil just until fragrant, coaxing out their aromatic oils without frying them into bitterness. A hit of lemon zest stirred in off the heat keeps things bright and lively. The whole process takes only a few minutes of active effort, followed by a relaxed 30-minute steep that does all the real work. Once strained into a jar, you have a gorgeous, deeply scented finishing oil ready to drizzle over roasted vegetables, grilled meats, or anything else that needs a little Mediterranean magic. It keeps in the fridge for up to a week, so you can reach for it all week long without starting from scratch.
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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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