High Fructose Corn Syrup Free Fresh Greek Herb Oil
This fragrant herb oil is the kind of pantry staple that quietly transforms everything it touches — grilled chicken, roasted vegetables, crusty bread, you name it. Garlic-infused olive oil forms the silky base, while fresh oregano, thyme, and rosemary steep gently over low heat until the whole kitchen smells like a Mediterranean hillside. A hit of lemon zest and a pinch of red pepper flakes round out the flavor with brightness and just a little warmth. The technique is simple but deliberate: warming the oil slowly rather than simmering it keeps the herbs from frying and ensures a clean, deeply aromatic infusion. Bottled dressings, marinades, and flavored oils from the store are notorious for sneaking in sweeteners and additives you never asked for, so making your own is the cleanest way to go. Every single ingredient here is exactly what it says it is — real herbs, real oil, real lemon — nothing processed, nothing hidden. Keep a jar in the fridge and you'll find yourself reaching 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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