Wheat Free Fresh Greek Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — grilled chicken, roasted vegetables, a warm slice of crusty bread. 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 round out the flavor with brightness and just enough warmth. The technique is simple but intentional: keeping the heat low means the herbs infuse rather than fry, pulling every bit of their aromatic depth into the oil. Because it's built entirely from fresh herbs, citrus, and good olive oil, there's nothing hidden to worry about — no fillers, no additives, no grain-based thickeners of any kind. It strains clean into a jar and keeps in the fridge for up to a week, ready to drizzle the moment inspiration strikes. Make a batch once and you'll find yourself reaching for it constantly.
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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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