Celery Free Moroccan-Spiced Herb Oil
Warm olive oil, a bloom of North African spices, and a handful of bright fresh herbs come together in a condiment that instantly elevates almost anything it touches. The technique is simple but smart — gently infusing garlic into the oil over low heat pulls out all the savory depth without any bitterness, then straining it out keeps the finished oil silky and clean. Cumin, paprika, coriander, ginger, turmeric, and cinnamon layer on top of each other in a way that smells absolutely incredible the moment they hit the warm oil. A squeeze of lemon juice and fresh zest stirred in at the end cuts through the richness and keeps everything feeling alive rather than heavy. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-reading anxiety — just cooking. Drizzle it over roasted vegetables, grilled proteins, flatbread, or a bowl of hummus and watch it disappear. It comes together in under fifteen minutes and tastes like something you'd find at a really good restaurant.
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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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