Dairy Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a generous pour of good olive oil come together in a condiment that makes almost everything taste more exciting. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed directly into the oil, coaxing out their full depth before fresh parsley, cilantro, lemon juice, and zest are folded in at the end for a hit of color and vibrancy. The technique is simple but intentional — gently warming the garlic in the oil builds a fragrant base without any bitterness, and straining it out keeps the final texture silky and clean. Because every single ingredient here is plant-based by nature, there's nothing to swap or second-guess, making it a genuinely effortless choice for anyone avoiding dairy. Drizzle it over roasted vegetables, grilled fish, flatbread, or a bowl of hummus and watch it disappear fast. A short rest at room temperature lets the flavors knit together beautifully, so if you can wait thirty minutes before serving, you absolutely should.
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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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