Vegan Fresh Greek Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — a drizzle over roasted vegetables, a puddle for tearing bread into, or a glossy finish on a grain bowl. 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. The trick is keeping the heat gentle so the herbs infuse rather than fry, coaxing out their oils without turning bitter. A hit of lemon zest and a pinch of red pepper flakes added off the heat give it brightness and just enough edge. Everything here is entirely plant-based by nature — no swaps needed, no label-reading required, just honest, aromatic ingredients doing their thing. Strained smooth and poured into a jar, it keeps in the fridge for up to a week and is ready to elevate whatever you're cooking next.
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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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