Pregnancy Friendly Garlic Mint Herb Oil
This fragrant herb oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into soup, or used as a dipping oil for crusty bread. The technique is gentle by design: garlic is warmed slowly in olive oil over low heat rather than fried, which coaxes out a mellow, rounded flavor without any harsh bite. Fresh mint, parsley, and thyme steep off the heat, so the herbs stay bright and aromatic rather than muddy or overcooked. During pregnancy, it's worth knowing exactly what's going into your food, and this recipe keeps things beautifully simple — just whole herbs, good olive oil, garlic, and a pinch of sea salt, with no hidden additives or preservatives to second-guess. The finished oil is strained clean, making it easy to use and safe to store in the fridge for up to five days. It's a small batch that punches well above its weight, and having a jar of it on hand makes healthy, flavorful eating feel genuinely effortless.
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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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