Fructose Free Herb & Garlic Italian Marinade
This bright, herb-forward marinade is the kind of thing that makes simple proteins and vegetables taste like they came from a proper Italian kitchen. A generous pour of extra-virgin olive oil forms the silky base, while apple cider vinegar and fresh lemon juice bring just enough acidity to tenderize and lift every ingredient it touches. Fresh oregano, basil, thyme, and rosemary do the heavy lifting on flavor, and a pinch of turmeric and ginger add a subtle warmth that keeps things interesting without overpowering the herbs. For anyone managing fructose intake, marinades can be a minefield — commercial versions are often loaded with high-fructose corn syrup, fruit juice concentrates, or other sneaky sweeteners. Here, the only optional sweetener is a small amount of honey, which you can easily leave out depending on your personal tolerance. The whole thing comes together in under two minutes with a whisk and a bowl, and it keeps in the fridge for up to five days, so you can marinate on your schedule.
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp honey (optional)
Can be omittedhoney
Instructions
- 1
Combine the olive oil, apple cider vinegar, and lemon juice in a small bowl and whisk until the mixture looks slightly emulsified, about 30 seconds.
- 2
Add the garlic, oregano, basil, thyme, rosemary, turmeric, ginger, salt, and lemon zest. Whisk again until everything is evenly distributed.
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