Capsaicin Free Garlic Parsley Herb Oil
This fragrant herb oil is the kind of finishing touch that makes everything taste like it came from a restaurant kitchen. Slowly coaxing sliced garlic in olive oil over the lowest heat coaxes out a mellow, nutty sweetness — nothing sharp or harsh, just pure savory depth. Fresh flat-leaf parsley and a couple of thyme sprigs steep in the warm oil off the heat, turning it a gorgeous shade of green and filling it with bright, grassy flavor. For anyone navigating a sensitivity to capsaicin, this is the kind of bold, aromatic condiment that proves you don't need any heat to make food exciting. Every ingredient here is completely free of chiles, peppers, or spicy additives — just clean, simple pantry staples doing beautiful work. Drizzle it over roasted vegetables, grilled fish, crusty bread, or a bowl of pasta and watch it disappear. It keeps in the fridge for up to three days, though it rarely lasts that long.
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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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