Low Iodine Garlic Mint Herb Oil
Fragrant, vibrant, and endlessly versatile, this herb-infused oil is the kind of kitchen staple that quietly elevates everything it touches. Gently warming garlic in olive oil coaxes out its mellow, sweet depth without any sharpness, while fresh mint, parsley, and thyme steep into the oil like a slow, aromatic bloom. The result is a beautifully green-tinted oil that smells like a summer herb garden and tastes even better. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed plant or a clean oil, with no seafood, dairy, or iodized salt in sight. The fine sea salt used here keeps things on the right side of the restriction without sacrificing flavor. Drizzle it over roasted vegetables, use it as a dipping oil for crusty bread, or spoon it over grilled chicken to instantly make dinner feel special. It keeps 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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