Seeds Free Garlic Parsley Herb Oil
Bright, garlicky, and deeply fragrant, this herb-infused oil is the kind of finishing touch that makes everything it touches taste more intentional. Slowly coaxing sliced garlic through warm olive oil is the key move here — it mellows the sharpness into something almost sweet and nutty without a hint of bitterness. Fresh parsley and optional thyme steep in the residual heat, pulling every bit of green, grassy flavor into the oil before it gets strained clean. The result is a silky, jewel-toned condiment that's completely free of seeds and seed-derived oils, relying entirely on pure extra-virgin olive oil as its base. Drizzle it over roasted vegetables, grilled fish, crusty bread, or a simple bowl of soup and the whole dish transforms. It comes together with just a handful of fresh ingredients and a watchful eye, and a batch keeps in the fridge for up to three days — though it rarely lasts that 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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