Capsaicin Free Garlic Mint Herb Oil
Flavored oils can be a minefield when you're avoiding capsaicin, since so many store-bought versions lean on chili flakes, red pepper, or "spicy herb" blends that sneak heat in through the back door. This one keeps things beautifully clean — just good olive oil, garlic, and a trio of fresh herbs that bring brightness and depth without a single source of heat. The technique is gentle by design: the garlic warms slowly in the oil until it turns fragrant and barely golden, then the mint, parsley, and thyme steep off the heat, coaxing out their flavor without any harsh cooking. That slow infusion is what gives the finished oil its gorgeous pale green color and layered, aromatic character. Drizzle it over roasted vegetables, grilled bread, pasta, or a simple piece of fish and it instantly elevates whatever it touches. A pinch of sea salt at the end ties everything together and makes the herb flavors pop. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for it all week long.
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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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