Coconut Free Moroccan-Spiced Herb Oil
Warm spices, bright herbs, and golden olive oil come together in a condiment that makes almost everything taste more exciting. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed gently in the oil, building a deep, layered fragrance before fresh parsley, cilantro, lemon juice, and zest are stirred in at the end for a hit of color and brightness. The technique of infusing garlic into the oil and then straining it out is a small but brilliant step — you get all that savory depth without any harsh bite. Many flavored oils on store shelves rely on additives or tropical-derived carriers that can be hard to track down on a label, so making your own from straightforward pantry staples is a genuinely satisfying workaround. Drizzle it over roasted vegetables, grilled flatbread, or a bowl of hummus and it instantly elevates the whole plate. It comes together quickly and only gets better as it sits, so even a short rest before serving makes a noticeable difference.
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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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