Wheat Free Garlic Parsley Herb Oil
This herb oil is one of those simple, beautiful things that makes everything it touches taste better. Slowly coaxing garlic slices in good olive oil until they're just barely golden draws out a mellow, sweet depth that raw garlic simply can't deliver — patience here is genuinely rewarded. Fresh flat-leaf parsley and a couple of thyme sprigs steep in the residual warmth, turning the oil a gorgeous green-tinged gold and filling your kitchen with an aroma that's hard to resist. Every single ingredient in this recipe is naturally free from wheat and gluten, so there's no label-reading or substitution stress involved — just pure, clean flavor. Drizzle it over roasted vegetables, grilled fish, or a bowl of soup, or use it as a dipping oil for your favorite wheat-free bread. Straining out the solids gives you a silky, restaurant-quality finish that looks as impressive as it tastes. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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