Shellfish Free Fresh Greek Herb Oil
This bright, aromatic herb oil is the kind of condiment that quietly transforms everything it touches — grilled chicken, roasted potatoes, a torn hunk of crusty bread. Garlic-infused olive oil forms the base, and fresh oregano, thyme, and rosemary are gently warmed in it just long enough to bloom without frying, coaxing out every bit of their Mediterranean character. A hit of lemon zest and a pinch of red pepper flakes at the end keep things lively and a little unexpected. The technique is simple but deliberate: low heat, patience, and a 30-minute steep off the burner that lets the flavors deepen into something genuinely special. Because every ingredient here is a straightforward pantry or produce staple, there's no need to scrutinize labels or worry about hidden seafood-derived additives that sometimes sneak into store-bought flavored oils. Strain it into a clean jar and you've got a gorgeous finishing oil ready to go for the whole week ahead.
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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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