Honey 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. Garlic-infused olive oil forms the base, then fresh oregano, thyme, and rosemary are gently warmed — not fried — to coax out every bit of their fragrance without losing that vibrant, just-picked quality. A hit of lemon zest and a pinch of red pepper flakes round things out with a subtle brightness and gentle heat. Many store-bought flavored oils sneak in sweeteners or other additives, so making your own means you know exactly what's in the bottle. The technique is simple but intentional: low heat, a patient steep off the burner, and a quick strain to leave you with a silky, jewel-toned oil that's ready to finish whatever you're cooking. Drizzle it over grilled chicken, roasted vegetables, or a torn hunk of crusty bread and it instantly elevates the whole plate. Keep a jar in the fridge and you'll find yourself reaching for it constantly 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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