Fructose Free Garlic Mint Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into soup, or used as a dipping oil for crusty bread. The process is gentle and intentional: garlic warms slowly in olive oil until just golden, then fresh mint, parsley, and thyme steep off the heat, coaxing every bit of herbal brightness into the oil without scorching a single leaf. The result is a beautifully verdant, aromatic oil that tastes far more complex than its short ingredient list suggests. For anyone managing fructose sensitivity, finding flavored oils and condiments at the store can be a minefield of hidden sweeteners, fruit-based additives, and ambiguous "natural flavors." This recipe keeps things clean and straightforward — every ingredient is exactly what it says it is, with nothing unnecessary added. Garlic in small amounts, used here as an infusing agent and then strained out, contributes depth without the concentrated fructan load of eating whole cloves. Straining the solids before serving is a smart step that also makes the oil shelf-stable in the fridge for up to five days, so you can make a batch and reach 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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