Paraben Free Fresh Greek Herb Oil
Bottled herb oils and flavored dressings from the store are loaded with preservatives and synthetic additives that people avoiding parabens work hard to steer clear of. This recipe keeps things completely clean — just real olive oil, fresh garden herbs, lemon zest, and a pinch of salt and pepper, nothing else. The technique is simple but smart: warming the garlic-infused oil gently over low heat coaxes every bit of fragrance out of the oregano, thyme, and rosemary without frying them into bitterness. A 30-minute steep off the heat lets the flavors deepen into something that tastes far more complex than the short ingredient list suggests. Once strained into a glass jar, it's ready to drizzle over grilled meats, roasted vegetables, or a torn hunk of crusty bread. It keeps in the fridge for up to a week, so you can make a batch on Sunday and reach for it all week long without a single ingredient you can't pronounce.
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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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