Eggless Garlic Mint Herb Oil
This bright, aromatic finishing oil is the kind of thing that quietly transforms everything it touches — drizzled over grilled vegetables, spooned onto warm bread, or used to dress a simple salad. Extra-virgin olive oil forms the silky base, gently infused with smashed garlic until it turns just barely golden and deeply savory. From there, fresh mint, flat-leaf parsley, and thyme steep off the heat, coaxing out their herbal character without any harsh cooking. The result is a beautifully fragrant oil with a soft green hue and layers of flavor that taste far more complex than the short ingredient list suggests. Since the whole recipe is built around olive oil and fresh herbs, there's nothing to swap or second-guess — it's naturally free of eggs and any animal-derived binders without any modification at all. Keep a jar in the fridge and you'll find yourself reaching for it all week 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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