Anti Inflammatory Garlic Parsley Herb Oil
Extra-virgin olive oil is already one of the most celebrated ingredients in anti-inflammatory eating, and slow-cooking it with garlic and fresh herbs takes it to a whole new level of flavor and function. The low-and-slow method is the real secret here — gently coaxing the garlic until it's just barely golden keeps it sweet and mellow rather than sharp, while preserving the beneficial compounds that make olive oil such a nutritional powerhouse. Fresh flat-leaf parsley brings a bright, grassy note along with its own roster of antioxidants, and the optional thyme adds a subtle earthiness that makes the finished oil feel almost luxurious. Straining out the solids leaves you with a silky, deeply aromatic oil that's as beautiful to look at as it is to drizzle. Pour it over roasted vegetables, swipe it across crusty bread, or spoon it onto grilled fish — it elevates almost anything it touches. Keeping a jar of this in the fridge means you're always one drizzle away from turning a simple meal into something that feels intentional and nourishing.
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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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