Paraben Free Garlic Parsley Herb Oil
This fragrant herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into soup, or soaked up with a torn piece of crusty bread. The process is slow and intentional: garlic slices are coaxed into softness in extra-virgin olive oil over the gentlest heat, then fresh parsley and thyme steep in the warm oil until every drop is deeply aromatic. Keeping the heat low is the real secret here, preventing the garlic from turning bitter and letting the herbs release their flavor without scorching. For anyone navigating preservative sensitivities, bottled flavored oils and store-bought herb blends can be a minefield of additives — making a small-batch version at home from just five whole ingredients a genuinely satisfying alternative. The straining step keeps the finished oil clean and shelf-stable in the fridge for a few days, so you can make it ahead and reach for it all week. It's simple enough to feel effortless but tastes like something you'd find at a really good restaurant table.
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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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