Anti Inflammatory Garlic Mint Herb Oil
Extra-virgin olive oil is one of the most celebrated ingredients in anti-inflammatory eating, and this herb-infused version turns it into something truly special. Garlic, mint, parsley, and thyme are all steeped gently in warm oil, coaxing out their natural compounds and layering the finished product with bright, complex flavor. The low-and-slow approach matters here — keeping the heat gentle preserves the delicate qualities of the herbs and prevents the garlic from going bitter, which would undermine both the taste and the benefits. What you end up with is a luminous, pale-green oil that smells like a Mediterranean garden and works on just about everything. Drizzle it over roasted vegetables, swirl it into soups, use it as a finishing touch on grilled fish, or simply dip good bread into it. It comes together with minimal effort and stores in the fridge for up to five days, making it easy to keep on hand for weeknight meals when you want something that feels elevated without extra work.
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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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