Almond Free Moroccan-Spiced Herb Oil
This fragrant finishing oil is the kind of condiment that quietly transforms everything it touches — bread, roasted vegetables, grilled chicken, a simple bowl of hummus. Warm olive oil is infused with crushed garlic, then blended with a North African-inspired spice lineup of cumin, paprika, coriander, ginger, turmeric, and cinnamon before fresh parsley, cilantro, lemon juice, and zest are stirred in at the end. The result is bright, earthy, and just a little floral, with a citrus lift that keeps the richness of the oil in check. Tree nut concerns can make spiced condiments and blended oils tricky to navigate at the store, but every single ingredient here is straightforward and easy to verify — no hidden pastes, no nut-based thickeners, nothing ambiguous. The technique is simple but intentional: gently warming the oil coaxes out the garlic's sweetness without bitterness, and adding the herbs off the heat keeps them vivid and fresh rather than wilted. A short rest before serving lets the spices bloom fully into the oil, deepening the flavor without any extra effort. Drizzle it over flatbread, spoon it onto roasted carrots, or use it as a dipping sauce — it earns its place on the table every single time.
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Learn more →Ingredients
8 servings
For the oil base
- ¾ cup extra-virgin olive oil
- 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
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.
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