Mushroom Free Garlic Mint Herb Oil
This fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over grilled vegetables, swirled into soups, or used as a dipping oil for crusty bread. Gently warming garlic in olive oil coaxes out its mellow, sweet depth without any sharpness, while fresh mint, parsley, and thyme steep in the residual heat to give the oil a bright, herbaceous character. The result is a beautifully green-tinted oil that smells like a summer garden and tastes even better. For anyone navigating a fungi-free kitchen, this is the kind of bold, savory flavor boost that proves you don't need earthy mushroom-based ingredients to add serious depth to a dish. The whole process is low-effort and uses nothing but clean, straightforward pantry staples. Strain it into a jar, keep it in the fridge, and you'll find yourself reaching 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
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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