Eosinophilic Esophagitis Friendly Garlic Parsley Herb Oil
Living with eosinophilic esophagitis means navigating a minefield of trigger-heavy condiments, sauces, and dressings — most of which are loaded with dairy, eggs, soy, or wheat. This simple herb oil sidesteps all of that with just a handful of clean, whole ingredients: olive oil, fresh garlic, parsley, a little thyme, and sea salt. The technique is gentle and deliberate — garlic slices are coaxed slowly in low heat until just barely golden, then fragrant herbs steep in the residual warmth before everything is strained into a silky, bright-green-tinged finishing oil. The result is deeply savory and aromatic without any of the usual hidden additives that make store-bought options so risky. Drizzle it over roasted vegetables, plain rice, grilled proteins, or anything else that needs a flavor lift without complicating your safe foods list. It comes together in under half an hour and keeps in the fridge for a few days, so you can make a small batch and reach for it all week 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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