Soy Free Garlic Mint Herb Oil
This fragrant finishing oil is the kind of thing that makes everything it touches taste more intentional. Warm olive oil slowly coaxes the flavor out of smashed garlic before a generous handful of fresh mint, parsley, and thyme steeps right in the pan, turning the oil a gorgeous pale green. The result is bright, herby, and just a little savory — drizzle it over roasted vegetables, grilled bread, fish, or a simple bowl of soup and it instantly elevates the whole plate. Soy-based oils and additives sneak into a surprising number of store-bought flavored oils, so making your own from scratch with pure extra-virgin olive oil is the cleanest, most satisfying workaround. The technique is genuinely low-effort: a gentle warm on the stove, a patient steep, and a quick strain through a fine-mesh sieve. Seal it in a glass jar and it keeps in the fridge for up to five days, ready to finish whatever you're cooking 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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