Brazil Nut Free Garlic Parsley Herb Oil

This fragrant finishing oil is the kind of thing that makes everything it touches taste more intentional. Slowly coaxing garlic slices in extra-virgin olive oil over the lowest heat draws out a mellow, almost sweet depth that raw garlic simply can't deliver — and the parsley steeped in that warm oil adds a bright, grassy note that rounds everything out beautifully. A few sprigs of thyme take it even further if you have them on hand. The whole process is gentle and unhurried, which is exactly what gives the oil its clean, layered flavor rather than anything sharp or harsh. Because it's built entirely from whole, straightforward ingredients — olive oil, fresh herbs, garlic, salt — there's no label-reading required and no concern about hidden nut derivatives sneaking in through a processed condiment. Drizzle it over roasted vegetables, swipe it across crusty bread, or use it to finish a bowl of pasta or soup. It keeps in the fridge for up to three days, though it rarely lasts that long.

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