Pregnancy Friendly Fresh Greek Herb Oil

Total time45 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

½ cup garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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2 tbsp fresh oregano leaves, roughly chopped
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 3/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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