Coconut Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes everything it touches taste more alive. Warm olive oil slowly coaxes the flavor out of smashed garlic before a generous handful of fresh mint, parsley, and thyme steeps right in the pan, turning the oil a gorgeous pale green. The result is bright, herby, and deeply savory all at once — drizzle it over roasted vegetables, grilled bread, fish, or a simple bowl of white beans and you'll wonder how you ever went without it. Many flavored oils on store shelves sneak in coconut-derived additives or use carrier oils that can be a concern, so making your own from scratch puts you fully in control of every drop. The technique is low-fuss: gentle heat, a little patience, and a fine-mesh strainer are all you need. Sealed in a glass jar, it keeps in the fridge for up to five days — though 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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