Gluten Free Garlic Parsley Herb Oil
This herb oil is one of those quietly brilliant kitchen staples that makes everything it touches taste more intentional. Slowly coaxing garlic slices in good olive oil until they're just barely golden draws out a mellow, sweet depth that raw garlic simply can't deliver — patience here is genuinely rewarded. The parsley and thyme go in off the heat, steeping gently so the oil picks up their grassy, aromatic character without any bitterness. Because every single ingredient here is naturally free of gluten, there's no label-reading anxiety or ingredient swaps required — it's just clean, honest cooking. Drizzle it over roasted vegetables, grilled fish, or a bowl of soup, and the whole dish instantly feels elevated. It also keeps in the fridge for up to three days, so making a batch at the start of the week means you're always one pour away from something delicious.
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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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