Hazelnut Free Fresh Greek Herb Oil
Bright, herby, and deeply aromatic, this infused olive oil brings the flavors of a Mediterranean garden straight to your kitchen with almost no effort. Garlic-infused olive oil forms the base, then fresh oregano, thyme, and rosemary are gently warmed — not fried — so every drop picks up their fragrance without turning bitter. A hit of lemon zest and a pinch of red pepper flakes round things out with just enough brightness and heat to make it genuinely crave-worthy. Many flavored oils sold at specialty stores sneak in nut-based infusions or are produced in facilities that handle tree nuts, so making your own is the cleanest, most confident route. The slow steep off the heat is the real secret here — it coaxes out maximum flavor while keeping the herbs tender and the oil silky smooth. Drizzle it over grilled chicken, roasted vegetables, or a torn hunk of crusty bread and it instantly elevates whatever it touches. Stored in a sealed jar in the fridge, it keeps for up to a week, so you can make one batch and reach for it 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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