Xanthan Gum Free Garlic Parsley Herb Oil
This herb oil is one of those simple kitchen staples that makes everything it touches taste better — drizzled over roasted vegetables, spooned onto crusty bread, or used as a finishing touch for grilled proteins. Low-heat infusion is the real secret here: gently coaxing sliced garlic in extra-virgin olive oil until it's just barely golden pulls out deep, mellow flavor without any bitterness. Fresh flat-leaf parsley and optional thyme steep in the residual warmth, turning the oil a gorgeous, fragrant green. Because it's built entirely from whole, recognizable ingredients, there's no need to scan labels for hidden additives or stabilizers — what you see is exactly what you get. Straining out the solids leaves you with a beautifully clean, glossy oil that stores easily in the fridge for a few days. It's the kind of condiment that feels fancy but comes together with almost no effort at all.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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