Seed Oil Free Garlic Mint Herb Oil
Extra-virgin olive oil is the star here, and it does all the heavy lifting — no canola, no vegetable blend, no mystery refined oils anywhere in sight. The process is almost meditative: garlic cloves warm slowly in the oil until just golden at the edges, then fresh mint, parsley, and thyme steep off the heat, turning the whole thing a gorgeous pale green. That gentle, low-heat infusion pulls every bit of fragrance from the herbs without scorching them or degrading the quality of the oil. The result is something you'll want to drizzle on absolutely everything — roasted vegetables, grilled bread, a simple bowl of soup, or even a piece of fish straight off the pan. It's the kind of condiment that makes a weeknight dinner feel intentional and a little bit special. Store it in a sealed jar in the fridge and you've got five days of seriously good cooking ahead of you.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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