Gelatin Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs make this infused olive oil one of those condiments that quietly steals the show at any table. The technique is straightforward — garlic is gently coaxed in olive oil over low heat until fragrant, then strained out so you're left with a silky, golden base that carries every layer of flavor without any bitterness. Cumin, paprika, coriander, ginger, turmeric, and cinnamon bloom into that warm oil, and then a hit of lemon juice, lemon zest, parsley, and cilantro brings everything back to life with freshness and brightness. Many flavored oils and condiments on store shelves rely on additives or stabilizers that can be harder to vet, so making your own from scratch means you know exactly what's in the jar. Every single ingredient here is plant-based and completely free of animal-derived thickeners or setting agents, so it fits naturally into a gelatin-free lifestyle without any substitutions required. Drizzle it over roasted vegetables, grilled flatbread, or a simple bowl of hummus and watch it disappear. It's the kind of recipe you'll find yourself making on repeat just to have a jar on the counter.
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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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