Latex Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes everything it touches taste more alive — drizzle it over grilled vegetables, swirl it into soup, or use it as a dipping oil for crusty bread. The process is slow and intentional: garlic warms gently 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 pale green oil with layers of flavor that feel far more complex than the short ingredient list suggests. For anyone navigating latex sensitivities, this recipe is a genuinely clean option — every ingredient here is straightforward, with no hidden additives or preservatives to second-guess. Bottled herb oils from the store can be a minefield of ambiguous flavorings and processing aids, so making your own from scratch puts you fully in control. It comes together in under thirty minutes and keeps in the fridge for up to five days, meaning you can batch it at the start of the week and reach for it whenever a dish needs a 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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