Carrageenan Free Moroccan-Spiced Herb Oil
Warm spices, bright herbs, and silky olive oil come together in a condiment that instantly transports you to a North African kitchen. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed gently in garlic-infused oil, building a deep, layered base before fresh parsley, cilantro, lemon juice, and zest are folded in at the end for a pop of color and brightness. The technique of straining out the garlic keeps the oil smooth and clean-tasting while still carrying all that savory depth. Many flavored oils and condiments on store shelves rely on stabilizers and emulsifiers — carrageenan included — to achieve their texture, so making your own from scratch is the most reliable way to keep things clean. Every ingredient here is whole and straightforward, which means you know exactly what you're drizzling over your food. Use it as a finishing oil over roasted vegetables, grilled proteins, flatbreads, or even a simple bowl of hummus, and it will make everything taste like it came from a restaurant kitchen. A jar of this on the counter is genuinely one of the easiest ways to elevate weeknight cooking.
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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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