This herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto crusty bread, or stirred into pasta, it punches well above its weight. Slowly coaxing garlic slices in olive oil over the lowest heat coaxes out a mellow, almost buttery sweetness that raw garlic simply can't deliver. The parsley and optional thyme steep in the residual warmth, releasing their bright, grassy fragrance without any harsh cooking. Straining the solids leaves you with a silky, jewel-toned oil that looks as good as it tastes. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients — every component is a whole, single-ingredient item you can verify at a glance. It keeps in the fridge for up to three days, though honestly it tends to disappear long before that.
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Learn more →8 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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