Corn Free Garlic Mint Herb Oil
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
Chef's tipUse the same amount. Regular olive oil has a milder taste, so the dish will lose some of the fruity, peppery flavor that extra-virgin adds. This matters most in raw or finishing uses like dressings and drizzles. - 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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