Mold Detox Friendly Garlic Parsley Herb Oil
This simple, fragrant herb oil is the kind of condiment that quietly elevates everything it touches — drizzled over roasted vegetables, stirred into soups, or used as a dipping base for good bread. The method is gentle by design: garlic is coaxed slowly in olive oil over the lowest possible heat until it turns soft and barely golden, never bitter, preserving its mellow, savory depth. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, releasing their bright, clean flavor without any harsh cooking. Every ingredient here is straightforward and whole — extra-virgin olive oil, fresh herbs, real garlic, and a pinch of sea salt — which is exactly what makes this oil a smart fit for anyone navigating a protocol that calls for clean, low-toxin eating. No fillers, no preservatives, no mystery additives that tend to sneak into store-bought flavored oils. Straining out the solids keeps the finished oil smooth and shelf-stable in the fridge for up to three days, so you can make a small batch and reach for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!