Eosinophilic Esophagitis Friendly Garlic Mint Herb Oil
Living with eosinophilic esophagitis means scrutinizing every label and second-guessing most condiments, but this fragrant herb oil is refreshingly straightforward — just olive oil, garlic, fresh herbs, and salt. The technique is gentle and intentional: garlic warms slowly in the oil until golden and fragrant, then mint, parsley, and thyme steep off the heat, coaxing every bit of flavor into the oil without scorching or bitterness. The result is a luminous, pale-green oil that smells like a Mediterranean garden and tastes even better. Drizzle it over roasted vegetables, plain proteins, or a simple bowl of rice to instantly elevate a meal that might otherwise feel repetitive or limiting. Because everything gets strained out at the end, you're left with a silky, smooth oil that's easy to swallow and free from the common triggers hiding in store-bought dressings and flavored oils. It keeps in the fridge for up to five days, so a single batch can quietly upgrade your whole week of meals.
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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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