AIP Friendly Garlic Mint Herb Oil
This fragrant infused oil is one of those small-batch kitchen projects that quietly transforms everything it touches. Warm olive oil coaxes the best out of smashed garlic, fresh mint, parsley, and thyme, creating a deeply aromatic drizzle that's bright, herby, and just a little savory. The technique is gentle — low heat, a slow steep off the burner — which keeps the herbs vibrant and prevents any bitterness from creeping in. For anyone navigating an autoimmune protocol, finding condiments and finishing oils without nightshades, seed oils, or additives can feel like a constant scavenger hunt, and this one sidesteps all of that with a handful of clean, compliant ingredients. It's beautiful spooned over roasted vegetables, grilled meat, or even a simple bowl of cauliflower rice. The whole process takes under half an hour, and what you end up with is something that tastes genuinely special — far more elevated than the effort involved would suggest.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 cloves garlic, lightly smashed and peeled
- ¼ cup fresh mint leaves, loosely packed
- ¼ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 sprigs fresh thyme
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over low heat. Warm gently until the garlic is fragrant and just beginning to turn pale gold at the edges, about 6–8 minutes — watch closely, as garlic can brown quickly and turn bitter.
- 2
Remove the pan from the heat and add the mint leaves, parsley, and thyme sprigs. Let the herbs steep in the warm oil, off the heat, for 15–20 minutes, until the oil is deeply fragrant and has taken on a light green tint.
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