Citrus Free Garlic Parsley Herb Oil
So many herb oils and infused condiments lean on lemon juice or zest to brighten the flavor, which makes finding a truly citrus-free version trickier than it sounds. This one skips all of that entirely and still delivers something deeply aromatic and satisfying. The secret is patience — cooking the garlic low and slow in good olive oil coaxes out a mellow, almost sweet depth that sharp citrus would only compete with anyway. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, turning the oil a gorgeous green-tinged gold and filling your kitchen with an herby, savory fragrance that's hard to resist. Straining out the solids gives you a silky, clean finish that drizzles beautifully over roasted vegetables, grilled bread, pasta, or anything else that could use a little lift. It comes together with just a handful of pantry staples and stores in the fridge for a few days, making it an easy thing to keep on hand all week.
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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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