Seed Oil Free Fresh Greek Herb Oil
Pure olive oil is the only fat here — no canola, no sunflower, no mystery blends — making this herb-infused drizzle a genuinely clean option for anyone avoiding industrially processed seed oils. The process is almost meditative: fresh oregano, thyme, and rosemary are gently warmed in garlic-infused olive oil just until fragrant, coaxing out their essential oils without frying or bitterness. A hit of lemon zest and a pinch of red pepper flakes stirred in off the heat give the finished oil a bright, slightly spicy edge that bottled herb oils rarely achieve. After a 30-minute steep and a quick strain, you're left with something deeply aromatic and restaurant-quality. Drizzle it over grilled meats, roasted vegetables, or a torn piece of crusty bread and the whole dish transforms. It keeps in the fridge for up to a week, so one small batch goes a long way toward making weeknight cooking feel a little more special.
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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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