Rice Free Fresh Greek Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — grilled chicken, roasted vegetables, crusty bread, even a simple bowl of soup. Garlic-infused olive oil forms the silky base, while fresh oregano, thyme, and rosemary steep gently over low heat until the kitchen smells like a Mediterranean hillside. A hit of lemon zest and a pinch of red pepper flakes added off the heat keep the brightness alive without letting the citrus turn bitter. The technique is all about patience: warming slowly rather than frying the herbs makes the difference between a nuanced, aromatic oil and a scorched one. Since it's built entirely from fresh herbs, olive oil, and a few pantry seasonings, there's nothing here to second-guess — no fillers, no starch-based thickeners, no hidden grain ingredients that can sneak into store-bought flavored oils. It keeps in the fridge for up to a week, so you can make a batch on Sunday and drizzle your way through the whole week.
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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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