Paleo Garlic Mint Herb Oil
Fresh herbs, good olive oil, and a little patience — that's genuinely all it takes to make something that elevates almost any plate it touches. Warming the garlic low and slow in the oil is the key move here, coaxing out a mellow, sweet depth without any bitterness, while the mint, parsley, and thyme steep off the heat to preserve their bright, grassy character. The result is a beautifully fragrant finishing oil with a soft green hue that looks as good as it tastes. Because every single ingredient is whole and unprocessed, this fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds required. Drizzle it over roasted vegetables, grilled meat, or a simple salad, and it instantly makes the dish feel intentional and restaurant-worthy. It 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 meal 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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