Peanut Free Garlic Parsley Herb Oil
This herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto crusty bread, or used as a finishing oil for pasta, it brings a gentle, garden-fresh depth that store-bought versions simply can't match. Low heat is the real secret here: the garlic slowly softens and turns just barely golden in the olive oil, releasing its sweetness without any bitterness. The fresh parsley and optional thyme steep in the residual warmth, infusing the oil with bright, herbaceous flavor in just a few minutes. Because the recipe calls for nothing beyond whole, recognizable ingredients, there's zero guesswork about what's actually in the bottle — no hidden additives, no shared-facility concerns, just clean, fragrant oil you made yourself. Straining out the solids leaves you with a silky, jewel-toned result that looks as good as it tastes. Keep a jar in the fridge and you'll find yourself reaching for it constantly all week long.
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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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