Emulsifier Free Garlic Mint Herb Oil
Bright, herby, and deeply aromatic, this infused oil transforms simple ingredients into something that tastes genuinely special. Garlic is coaxed slowly over low heat until just golden and fragrant, then fresh mint, parsley, and thyme steep in the warm oil off the heat — a gentle process that pulls out every bit of flavor without scorching or bitterness. The result is a luminous, light-green oil with a flavor that's simultaneously bright and savory, with a cool herbal lift from the mint that makes it surprisingly versatile. Drizzle it over roasted vegetables, grilled bread, fish, or a simple bowl of soup and it immediately elevates the whole dish. Store-bought flavored oils and condiments often rely on lecithin or other emulsifying agents to achieve a smooth, shelf-stable product, but this one is entirely free of that — just pure oil, fresh herbs, garlic, and salt. Straining out the solids keeps the texture clean and the flavor balanced, and the whole process is genuinely low-effort for how impressive the payoff is. It keeps in the fridge for up to five days, so you can make a batch ahead and reach for it all week.
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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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