Seeds Free Garlic Mint Herb Oil
Fragrant, glossy, and impossibly versatile, this herb-infused oil transforms even the simplest dishes into something that tastes genuinely special. Garlic is gently warmed in good olive oil until just golden, then fresh mint, parsley, and thyme are left to steep off the heat — a slow, patient process that coaxes out every bit of their brightness without scorching a single leaf. The result is a beautifully green-tinted oil with layers of flavor: savory, herbal, and just a little sweet from the mint. For anyone navigating a seeds-free lifestyle, infused oils can be a minefield at the store, where sesame, poppy, or other seed oils often sneak into blended products. Here, every ingredient is clean and straightforward — nothing hidden, nothing unnecessary. Drizzle it over roasted vegetables, grilled bread, or a simple bowl of soup, and it instantly elevates the whole plate. 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 dinner 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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