Lactose Free Garlic Parsley Herb Oil
This herb oil is one of those quietly brilliant condiments that makes everything it touches taste more intentional. Garlic is gently coaxed in 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 deliver. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, lending a bright, grassy note that keeps the oil from feeling heavy. The whole thing gets strained clean, so what you're left with is a glossy, jewel-toned oil that's as beautiful as it is versatile. Since it's built entirely from plants and good olive oil, there's no dairy to worry about — it's naturally free of lactose without any substitutions or compromises. Drizzle it over roasted vegetables, swipe it across crusty bread, or use it to finish a bowl of pasta or soup. It keeps in the fridge for up to three days, though it rarely lasts that 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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