Artificial Food Coloring Free Garlic Parsley Herb Oil
This deeply fragrant finishing oil is built from just a handful of real, whole ingredients — olive oil, fresh garlic, parsley, a whisper of thyme, and sea salt. Nothing more, nothing less. That simplicity is exactly what makes it such a reliable choice when you're avoiding synthetic dyes and additives that sneak into so many bottled condiments and flavored oils at the grocery store. The technique is gentle and deliberate: garlic slices are coaxed slowly in low heat until just barely golden, then fresh parsley and thyme steep in the residual warmth until the oil turns a gorgeous, herb-kissed green. Straining everything out at the end gives you a silky, clean oil that's as beautiful as it is versatile. Drizzle it over roasted vegetables, swipe it across crusty bread, or use it to finish a bowl of pasta — it elevates almost anything it touches. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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