Gluten Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled fish, or pooled beneath a piece of crusty bread for dipping. The technique is simple but deliberate: garlic is coaxed slowly in olive oil over low heat until just golden and mellow, then pulled off the flame so fresh mint, parsley, and thyme can steep in the residual warmth. That gentle off-heat infusion is what keeps the herbs bright and the flavor clean rather than muddy or overcooked. Every ingredient here is naturally free of gluten, so there's no label-reading required — just good olive oil and a handful of fresh herbs doing exactly what they're meant to do. The finished oil strains out beautifully clear with a soft green blush, and the salt stirred in at the end pulls the whole thing together. Keep a jar in the fridge and you'll find yourself reaching 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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