Latex Free Garlic Parsley Herb Oil
This herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto crusty bread, or used as a finishing oil for pasta or grilled proteins. The process is slow and intentional: garlic slices are coaxed into softness over the lowest possible heat, picking up a pale golden color without any bitterness, then fresh flat-leaf parsley and thyme steep in the residual warmth until the oil turns deeply fragrant and a vivid, herbaceous green. Straining out the solids leaves you with something silky, clean, and incredibly versatile. For anyone navigating latex sensitivities, this recipe is a reassuring one — every ingredient here is straightforward, with no hidden additives or preservatives to second-guess. Olive oil, fresh herbs, garlic, and a pinch of sea salt are all you need. It keeps in the refrigerator for up to three days, though it tends to disappear long before that.
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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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