Hazelnut Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes a simple dish feel like it came from a proper kitchen. Warm olive oil slowly coaxes the flavor out of smashed garlic before a generous handful of fresh mint, parsley, and thyme steeps right in the pan — no blender, no fuss. The result is a silky, herb-forward oil with a beautiful pale green tint that tastes bright and savory all at once. Store-bought flavored oils can be a minefield when it comes to undisclosed nut-based infusions or shared production lines, so making your own from scratch puts you fully in control of every ingredient. Drizzle it over roasted vegetables, grilled bread, fish, or a simple bowl of soup and it instantly elevates whatever it touches. The whole process is low-effort and deeply satisfying, and the oil keeps in the fridge for up to five days — though it rarely lasts that 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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