Lactose Free Fresh Greek Herb Oil
This herb-infused oil is the kind of condiment that quietly transforms everything it touches — grilled chicken, roasted vegetables, crusty bread, you name it. Garlic-infused olive oil forms the base, carrying fresh oregano, thyme, and rosemary through a gentle warm infusion that coaxes out every bit of their fragrance without frying them into bitterness. A hit of lemon zest and a pinch of red pepper flakes added off the heat give it brightness and just enough edge to keep things interesting. The whole process is naturally free of any dairy, so there's no swapping or substituting needed — just pure, bold flavor from plants and good oil. Straining out the solids leaves you with a silky, deeply aromatic finishing oil that looks as beautiful as it tastes. Keep a jar in the fridge and you'll find yourself reaching for it constantly, whether you're dressing up a simple weeknight dinner or setting out bread for guests.
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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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