Honey Free Garlic Parsley Herb Oil
This herb oil is one of those quietly brilliant kitchen staples that makes everything it touches taste better. Garlic is gently coaxed in extra-virgin olive oil over the lowest heat until it turns soft and barely golden, infusing every drop with a mellow, savory depth that raw garlic simply can't match. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, lending the oil a bright, grassy fragrance that smells absolutely incredible. The whole thing gets strained into a clean jar, leaving behind a silky, jewel-toned oil that's ready to drizzle over roasted vegetables, grilled bread, pasta, or anything else that needs a flavor boost. Many flavored oils on store shelves sneak in sweeteners or other additives, so making your own from scratch means you know exactly what's in the bottle. The ingredient list is refreshingly short — just olive oil, garlic, fresh herbs, and a pinch of sea salt — and the technique is forgiving as long as you keep the heat low and watch the garlic carefully. 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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