Dairy 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 just a little savory — the kind of condiment you'll want to drizzle over roasted vegetables, grilled proteins, crusty bread, or a simple grain bowl. Because it's built entirely on extra-virgin olive oil and fresh herbs, it's naturally free of any dairy without a single substitution required. The technique is low-effort but high-reward: gentle heat and patience do all the heavy lifting, and straining the solids leaves you with a silky, clean oil that looks as good as it tastes. Make a batch at the start of the week and keep it in the fridge to instantly elevate whatever you're cooking.
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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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