Emulsifier Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and fresh herbs come together in an aromatic finishing oil that makes almost anything taste like it came from a serious kitchen. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed gently in extra-virgin olive oil with crushed garlic, building a deeply fragrant base before the herbs and lemon ever hit the pan. The technique is simple but intentional — low heat keeps the garlic sweet and mellow, and straining it out leaves behind pure, silky, spice-infused oil. Many store-bought flavored oils and condiments rely on emulsifiers to hold their texture together, but this one stays completely clean by letting the natural fat do all the work. Chopped flat-leaf parsley, cilantro, fresh lemon juice, and zest are stirred in at the end, keeping their brightness alive against the warmth of the spice blend. Drizzle it over roasted vegetables, grilled meat, flatbread, or a bowl of hummus and watch it disappear fast. It's the kind of condiment that quietly becomes the thing everyone asks about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!