Tree Nut 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, you name it. Garlic-infused olive oil forms the base, warmed low and slow with fresh oregano, thyme, and rosemary until the kitchen smells like a Mediterranean hillside. A hit of lemon zest and a pinch of red pepper flakes added off the heat give it brightness and just enough of a kick. The gentle steeping method is key here — keeping the heat low means the herbs infuse rather than fry, so you get a clean, vibrant flavor in every drop. Many flavored oils from the store sneak in nut-derived ingredients or are processed on shared lines, so making your own gives you full control with zero guesswork. It comes together in under an hour with almost no active effort, and a jar in the fridge means you're one drizzle away from elevating any meal 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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