Yeast Free Garlic Mint Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into a simple bowl of soup. Garlic is gently coaxed in olive oil over low heat until just golden, then pulled off the flame so fresh mint, parsley, and thyme can steep and release their brightness into the warm oil. The result is a deeply aromatic, herb-forward oil with a gorgeous pale green hue and layers of flavor that taste far more complex than the short ingredient list suggests. For anyone navigating yeast-free eating, this kind of recipe is a quiet win — no fermented ingredients, no hidden additives, just whole herbs, garlic, good olive oil, and sea salt. Store-bought flavored oils and condiments can be surprisingly tricky to vet, so making your own from scratch puts you completely in control. It keeps in the refrigerator for up to five days, which means you can batch it at the start of the week and reach for it whenever a dish 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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