Pork Free Garlic Parsley Herb Oil
Bright, garlicky, and deeply fragrant, 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 touch for grilled fish or pasta. The method is low and slow, coaxing the garlic into something sweet and mellow rather than sharp, so the flavor is rich without being aggressive. Fresh flat-leaf parsley and optional thyme steep in the residual warmth of the oil, lending a clean, grassy note that makes the whole thing taste genuinely homemade. Since it's built entirely from pantry staples and fresh herbs, there's nothing hidden to worry about — just olive oil, garlic, and greenery doing exactly what they're supposed to do. Straining out the solids gives you a beautifully clear, glossy oil that looks as good as it tastes. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the 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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