Hazelnut Free Garlic Parsley Herb Oil
This fragrant herb oil is the kind of condiment that quietly elevates everything it touches — drizzled over crusty bread, spooned onto roasted vegetables, or stirred into pasta, it punches well above its weight. The technique is all about patience and low heat, coaxing the garlic into something mellow and sweet rather than sharp, then letting the parsley steep until the oil turns a gorgeous, grassy green. Optional thyme adds a faintly woodsy note that makes the whole thing feel a little more complex without any extra effort. For anyone navigating nut allergies, flavored oils can be a genuine minefield at the store, where shared production lines and specialty blends often introduce unexpected risks. This one is built entirely from whole, easy-to-verify ingredients — olive oil, fresh herbs, garlic, and a pinch of sea salt — so you know exactly what you're getting. Straining out the solids keeps the texture clean and the flavor pure, and the finished oil stores beautifully in the fridge for a few days. Make a jar on the weekend 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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