Fructose Free Garlic Parsley Herb Oil
This deeply fragrant herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled fish, or used as a dipping base for crusty bread. The process is slow and gentle by design: garlic slices barely kissed by heat until they turn soft and pale gold, then pulled back before any bitterness can creep in. Fresh flat-leaf parsley and thyme steep in the residual warmth, releasing their bright, grassy notes without any harsh cooking. Straining out the solids leaves you with a clean, luminous oil that carries all that flavor in every drop. For anyone navigating fructose sensitivity, finding flavored oils and condiments without hidden high-fructose ingredients or sweetened additives can be genuinely frustrating. This one keeps things completely straightforward — just olive oil, herbs, garlic, and salt, with nothing extra to second-guess. Garlic in small amounts, sliced thin and cooked low and slow, is generally well-tolerated, and the finished oil is strained clean so you're working with pure infused flavor rather than chunks of raw allium. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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