Mustard Free Garlic Parsley Herb Oil
Herb-infused oils are one of those kitchen staples that make everything they touch taste more intentional, and this garlic parsley version is no exception. Slowly coaxing sliced garlic in extra-virgin olive oil over the lowest heat coaxes out a mellow, nutty sweetness that raw garlic simply can't deliver — patience here is genuinely rewarded. Once the parsley and optional thyme hit the warm oil, the whole kitchen smells incredible, and the finished product is this deeply fragrant, jewel-green oil that feels far more special than the effort involved. For anyone navigating condiment labels at the store, this kind of from-scratch approach is a relief — you know exactly what went in, and there's nothing hiding in the bottle. Drizzle it over roasted vegetables, swirl it into soup, use it as a dipping oil for crusty bread, or spoon it over grilled chicken — it genuinely works everywhere. Straining out the solids keeps the texture clean and the flavor pure, and a pinch of sea salt at the end ties everything together beautifully. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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