BHA & BHT Free Garlic Mint Herb Oil
Drizzling a homemade herb oil over roasted vegetables, grilled bread, or a simple bowl of pasta is one of those small kitchen moves that makes everything taste more intentional. This version layers garlic, fresh mint, flat-leaf parsley, and thyme into extra-virgin olive oil using nothing more than gentle heat and a little patience — and the result is something genuinely beautiful. Many store-bought flavored oils and condiments sneak in synthetic preservatives like BHA and BHT to extend shelf life, so making your own is the cleanest way to know exactly what you're getting. The technique here is all about low, slow warmth: the garlic softens and turns fragrant without browning, and the herbs steep off the heat so their brightness stays intact rather than cooking away. Straining everything out leaves you with a silky, pale green oil that smells like a Mediterranean garden. It comes together with minimal effort and keeps in the fridge for up to five days, making it easy to have on hand for the whole week.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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