Pork Free Fresh Greek Herb Oil
Bright, herby, and deeply aromatic, this infused olive oil brings the flavors of the Mediterranean straight to your kitchen with almost no effort. Garlic-infused olive oil forms the base, and fresh oregano, thyme, and rosemary are gently warmed — not fried — so every drop tastes clean and vibrant rather than bitter. A hit of lemon zest and a pinch of red pepper flakes round out the flavor in a way that feels restaurant-worthy but comes together in under an hour. The slow steeping off the heat is the real secret here, giving the herbs time to fully surrender their oils without losing their brightness. Drizzle it over grilled meats, roasted vegetables, or a torn hunk of crusty bread and you'll wonder how you ever ate without it. Because it's built entirely from plants and pure olive oil, there's nothing to second-guess — no hidden animal fats, no processed additives, just honest ingredients doing exactly what they're supposed to do. 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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