Alpha Gal Friendly Garlic Parsley Herb Oil
Fragrant, glossy, and deeply savory, this herb oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, spooned onto crusty bread, or stirred into pasta. The method is low and slow: garlic slices gently coax their flavor into extra-virgin olive oil over the lowest possible heat, building a mellow, rounded depth without any sharpness or bitterness. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, turning the oil a beautiful pale green and adding a bright, grassy note that balances the richness perfectly. For anyone navigating alpha-gal syndrome, this recipe is a natural fit — every single ingredient is plant-based, and there's no mammalian product in sight, so you can use it freely without second-guessing a label. The straining step keeps the texture clean and pourable, and the finished oil stores in the fridge for up to three days, making it easy to prep ahead for the week. It's one of those simple preparations that looks and tastes far more impressive than the effort involved.
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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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