Turkey Free Garlic Parsley Herb Oil
Fragrant, glossy, and deeply savory, this garlic parsley herb oil is the kind of condiment that quietly elevates everything it touches. Slowly coaxing thinly sliced garlic through warm olive oil is the real magic here — it softens into something almost sweet and nutty, without a trace of the sharp bite you'd get from raw garlic. The fresh parsley and optional thyme steep in the residual heat, turning the oil a gorgeous green-gold and filling your kitchen with an irresistible herby aroma. Because it's built entirely from whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought version. It comes together in well under half an hour and keeps in the fridge for up to three days, making it easy to have on hand whenever you need a finishing drizzle. Spoon it over roasted vegetables, swirl it into soups, or use it as a dipping oil for crusty bread — the possibilities are genuinely hard to stop thinking about.
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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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