Artificial Food Coloring Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs come together in this deeply aromatic finishing oil that makes almost anything it touches taste extraordinary. Every single ingredient here is exactly what it says it is — whole spices, real olive oil, fresh parsley and cilantro, and a squeeze of lemon — so there's no guesswork about what's actually going into your food. That matters more than people realize, because bottled condiments and spice blends are notorious for sneaking in synthetic dyes and artificial colorants to boost their visual appeal. Here, the vivid golden-orange hue comes entirely from turmeric, paprika, and coriander doing their natural thing. The technique is simple but smart: gently warming the garlic in olive oil coaxes out its mellow sweetness without any bitterness, and stirring the spices into that still-warm oil helps them bloom and fully integrate. A hit of lemon juice and zest at the end keeps everything tasting alive and vibrant rather than heavy. Drizzle it over roasted vegetables, grilled proteins, flatbread, or a bowl of hummus and watch it disappear fast.
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Learn more →Ingredients
8 servings
For the oil base
- ¾ 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
- 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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