AIP Friendly Garlic Parsley Herb Oil
Slow-cooked garlic and fresh parsley transform a simple pour of extra-virgin olive oil into something genuinely special — fragrant, silky, and deeply savory in the best possible way. The garlic is coaxed low and slow until it's just barely golden, which pulls out all its sweetness without any bitterness, then the parsley steeps in the residual warmth to release its bright, grassy flavor. Everything gets strained clean, leaving you with a luminous, herb-infused oil that tastes far more complex than its short ingredient list suggests. For anyone navigating the autoimmune protocol, condiments and flavor boosters can feel like a minefield of off-limits additives and seed-based oils — this one sidesteps all of that with nothing but compliant, whole-food ingredients. Drizzle it over roasted vegetables, spoon it onto grilled fish, swirl it into soups, or use it anywhere you want a hit of garlicky, herby richness. It keeps in the fridge for up to three days, so a small batch goes a long way toward making simple meals feel genuinely exciting.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 2 sprigs fresh thyme (optional)
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil and sliced garlic in a small saucepan over the lowest possible heat. Cook, stirring occasionally, until the garlic is softened and just barely golden at the edges, about 10–12 minutes. Watch closely — the garlic can brown quickly and will turn bitter if it darkens past pale gold.
- 2
Add the parsley and thyme sprigs, if using, to the warm oil. Stir to submerge the herbs, then remove the pan from the heat. Let the herbs steep in the residual heat for 5 minutes, until the parsley is wilted and the oil is fragrant.
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