Pescatarian Fresh Greek Herb Oil
There is something almost meditative about warming fresh herbs in good olive oil — the kitchen fills with the scent of a Greek hillside before you've even plated a single thing. This infused oil starts with garlic-forward olive oil and layers in oregano, thyme, and rosemary, with a hit of lemon zest and optional red pepper flakes that keep things lively. The technique is gentle by design: a low, slow warm-up coaxes every bit of flavor from the herbs without frying them, followed by a long steep off the heat that lets the oil go deeply fragrant. Once strained, what you're left with is a glossy, herb-packed finishing oil that punches well above its weight. Drizzle it over roasted vegetables, grilled fish, or a torn hunk of crusty bread and the results feel far more impressive than the effort involved. 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 whenever a dish needs that final flourish.
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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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