Cashew Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs come together in this deeply aromatic finishing oil that transforms everything it touches. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed directly into gently infused olive oil, creating a base that is rich, layered, and unmistakably North African in spirit. A hit of lemon juice and zest lifts the whole thing at the end, keeping it vibrant rather than heavy. The technique is simple — low heat, a quick strain, and a careful stir — but the result tastes like something you'd find drizzled over a platter at a proper Moroccan table. Drizzle it over roasted vegetables, grilled fish, flatbread, or a bowl of hummus and watch it disappear fast. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your condiment rotation. Make a jar on a Sunday and you'll find yourself reaching for it all week.
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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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