Paleo Garlic Parsley Herb Oil
This herb oil is one of those quietly essential kitchen staples that makes everything it touches taste more intentional. Gently coaxing sliced garlic through low heat in good olive oil coaxes out a mellow, almost sweet depth that raw garlic simply can't deliver — and the parsley and thyme steep in the residual warmth to add a fresh, grassy brightness. The whole thing gets strained clean, so what you're left with is a silky, jewel-toned oil that's pure and unfussy. It fits naturally into a whole-foods approach to eating because every single ingredient is exactly what it says it is — no fillers, no additives, nothing processed. Drizzle it over roasted vegetables, grilled meat, or a bowl of cauliflower mash and the result feels restaurant-worthy with almost no effort. It keeps in the fridge for up to three days, so making a batch at the start of the week means you've always got something on hand to elevate a quick meal.
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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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