Macadamia Free Garlic Parsley Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over crusty bread, spooned onto roasted vegetables, or used as a finishing oil for pasta or grilled fish. The process is slow and intentional: garlic slices are coaxed into softness over the lowest possible heat, releasing their mellow, sweet depth without any harsh bite. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, turning the oil a gorgeous shade of green and filling your kitchen with an irresistible savory aroma. Because this recipe is built entirely from whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden nut-based fillers that sometimes sneak into store-bought flavored oils. Straining out the solids leaves you with a silky, clean oil that's as beautiful as it is versatile. A pinch of fine sea salt at the end ties everything together perfectly. Make a jar at the start of the week 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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