Barley Free Garlic Parsley Herb Oil
Fragrant, glossy, and deeply savory, this garlic parsley herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into pasta at the last second. The slow, low-heat method is the real secret here: gently coaxing the garlic until it's just barely golden pulls out its sweetness without any bitterness, while the parsley and optional thyme steep in the residual warmth to release their bright, grassy flavor. The result is a beautifully clear, herb-infused oil that tastes far more complex than its short ingredient list suggests. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-derived ingredients — just pure olive oil, fresh herbs, garlic, and a pinch of sea salt. No store-bought infused oils with murky ingredient labels to worry about. It keeps in the fridge for up to three days, though it's so versatile you'll likely use it up well before then.
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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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