Peanut Free Fresh Greek Herb Oil
This fragrant herb oil is the kind of condiment that makes everything it touches taste like it came from a sun-drenched Mediterranean kitchen. Garlic-infused olive oil gets gently warmed with fresh oregano, thyme, and rosemary until the herbs bloom and release their oils, then a hit of lemon zest and a pinch of red pepper flakes round out the flavor beautifully. The low-and-slow warming method is key — keeping the heat gentle means the herbs infuse rather than fry, giving you a silky, deeply aromatic result. Once strained into a jar, it's ready to drizzle over grilled meats, roasted vegetables, or a thick slice of crusty bread. Store-bought flavored oils can be a gamble when it comes to shared production lines and mystery additives, so making your own at home puts you fully in control of every single ingredient. It keeps in the fridge for up to a week, making it an effortless way to elevate weeknight dinners 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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