Legume 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, giving the finished oil a subtle brightness and just enough heat to keep things interesting. Avoiding legumes is genuinely easy here because every single ingredient is a fresh herb, a spice, or pure olive oil — nothing hidden, nothing processed. Drizzle it over grilled chicken or lamb, spoon it onto roasted vegetables, or just tear into a good loaf of bread and dip away. The straining step keeps the texture clean and glossy, so it looks as good as it tastes on the table. Make a jar on Sunday 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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