Mediterranean Diet Friendly Garlic Parsley Herb Oil
Extra-virgin olive oil is the backbone of Mediterranean cooking, and this herb oil takes that pantry staple somewhere truly special. Slowly coaxing garlic slices in low heat coaxes out a mellow, nutty sweetness that raw garlic simply can't deliver — patience here is the whole secret. Once the parsley and thyme hit that warm, fragrant oil, the kitchen smells absolutely incredible, and the finished product is a glossy, deeply aromatic condiment you'll want to drizzle on everything. It checks every box for a plant-forward, wholesome approach to flavor: heart-healthy olive oil, fresh herbs, and nothing processed or artificial in sight. Pour it over grilled fish, roasted vegetables, crusty bread, or a simple bowl of white beans and you've got a meal that feels effortlessly elegant. The straining step keeps the texture clean and the flavor pure, so every drop is smooth and bright. Make a jar at the start of the week and it will quietly upgrade almost everything you cook.
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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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