Gut Friendly Garlic Mint Herb Oil
Drizzling a finishing oil over roasted vegetables, grilled fish, or a simple bowl of soup can completely transform a meal, and this herb-infused version does exactly that with just a handful of clean, whole ingredients. The technique is gentle by design — garlic is warmed slowly in olive oil rather than sautéed hard, which keeps it mellow and digestible rather than sharp and aggressive. That low-and-slow approach matters a lot when you're trying to keep things easy on your gut, since harshly cooked alliums can be a common trigger for discomfort. Fresh mint, parsley, and thyme steep off the heat, releasing their bright, aromatic oils without any bitterness. The result is a beautifully fragrant, pale green oil that tastes far more complex than the short ingredient list suggests. It comes together in under half an hour and keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever a dish needs a little lift.
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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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