Barley Free Garlic Mint Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into a bowl of soup, it adds a bright, garden-fresh depth that store-bought oils rarely deliver. Garlic is gently coaxed in olive oil over low heat until just golden, then pulled off the flame so fresh mint, parsley, and thyme can steep and infuse at their own pace. That slow, off-heat steeping is the real magic here — it keeps the herbs vibrant and prevents any bitterness from creeping in. The finished oil picks up a soft green hue and a layered flavor that feels far more complex than the short ingredient list suggests. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-derived ingredients — just pure olive oil, fresh herbs, and a little salt. It comes together with minimal effort and keeps in the fridge for up to five days, making it an easy staple to have on hand all week.
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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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