Xanthan Gum Free Fresh Greek Herb Oil
This bright, herbaceous oil is the kind of condiment that makes everything it touches taste more alive — 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 keep the flavors sharp and layered without any bitterness. The gentle infusion method is key here — keeping the oil just below a simmer means the herbs release their oils without frying, so every drop tastes clean and vibrant. Because this recipe is built entirely from whole herbs, citrus, and quality olive oil, there's nothing processed hiding in the mix — no stabilizers, no thickeners, no additives of any kind. It strains beautifully into a jar and keeps in the fridge for up to a week, making it just as useful on a Tuesday night as it is for a weekend dinner party. Drizzle it generously and don't look back.
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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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