Almond Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes a simple piece of grilled bread or roasted vegetable feel genuinely special. Garlic is coaxed low and slow in good olive oil until it turns just barely golden, then a generous handful of fresh mint, parsley, and thyme steeps in the warm oil until everything smells incredible and the oil takes on a soft, herby green hue. The technique is gentle and forgiving — no high heat, no complicated equipment, just patience and a fine-mesh strainer. Store-bought flavored oils can be a minefield of hidden additives and shared processing lines, but this one is made entirely from whole, recognizable ingredients you control from start to finish. The mint gives it a brightness that plays beautifully against the savory garlic and earthy thyme, making it versatile enough to drizzle over hummus, toss with pasta, or use as a dipping oil. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever a dish needs a little lift.
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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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