Low Sodium Moroccan-Spiced Herb Oil

Total time25 min

Prep time10 min

Cook time5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the oil base

¾ cup extra-virgin olive oil
Private 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
See all
3 cloves garlic, peeled and lightly crushed

Spice blend

1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Fresh herbs

¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

1
Combine the ground cumin, sweet paprika, ground coriander, ground ginger, ground turmeric, ground cinnamon, cayenne (if using), and fine salt in a small bowl and stir until evenly mixed.
2
Pour the olive oil into a small saucepan and add the crushed garlic cloves. Warm over low heat until the oil is fragrant and small bubbles form steadily around the garlic, about 4–5 minutes — do not let the garlic brown. Remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!