Brazil Nut Free Moroccan-Spiced Herb Oil
Warm, golden, and impossibly fragrant, this herb oil brings the soul of North African cooking straight to your kitchen counter. Cumin, coriander, turmeric, cinnamon, and paprika bloom in gently infused olive oil before fresh parsley, cilantro, and a bright hit of lemon pull everything together into something that tastes far more complex than the effort involved. The technique of warming the garlic low and slow — then straining it out — means you get all that mellow, savory depth without any harsh bite. Letting the spices steep while the oil is still warm is the quiet trick that makes every layer of flavor sing. Drizzle it over roasted vegetables, grilled flatbread, or a simple bowl of hummus and watch it disappear fast. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just honest, beautiful cooking.
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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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