Cinnamon 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. The process is almost meditative: garlic warms slowly in olive oil until it turns just barely golden, then fresh mint, parsley, and thyme steep in that heat until the whole pan smells like a summer herb garden. Skipping the spice rack entirely, this recipe relies on fresh aromatics and good olive oil to build its flavor, which means it's naturally free of the blended seasonings and spice mixes where unwanted ingredients often hide. The mint brings a cool brightness that plays beautifully against the savory garlic and earthy thyme, while the parsley adds a clean, grassy depth. Straining out the solids leaves you with a silky, jewel-toned oil that looks as impressive as it tastes. It comes together with minimal effort and keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it constantly.
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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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