Celery Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes everything it touches taste more alive — drizzle it over grilled vegetables, swirl it into soup, or use it as a dipping oil for crusty bread and watch it disappear fast. The technique is simple but the result feels genuinely special: garlic is gently coaxed in warm olive oil until just golden, then fresh mint, parsley, and thyme steep in that fragrant base until the whole thing turns a gorgeous pale green. Avoiding celery is rarely a challenge with herb oils, but store-bought flavored oils and dressings can hide surprising botanical blends — making this from scratch means you know exactly what's in the bottle. The mint gives it a bright, almost floral lift that plays beautifully against the earthy thyme and grassy parsley, while the garlic adds just enough savory depth to keep things grounded. Straining out the solids leaves you with a silky, clean oil that looks as good as it tastes. It keeps in the fridge for up to five days, though honestly it rarely lasts that 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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