Hazelnut Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs make this finishing oil one of those condiments that quietly transforms everything it touches. Garlic is gently coaxed into extra-virgin olive oil over low heat until the oil turns fragrant and golden, then strained out so you get all the flavor without any bitterness. A carefully balanced spice blend — cumin, paprika, coriander, ginger, turmeric, and cinnamon — goes straight into the warm oil, blooming beautifully as it cools. Chopped parsley and cilantro, along with a hit of fresh lemon juice and zest, bring it all to life with a brightness that cuts right through the richness. The whole thing comes together with pantry staples and zero tree nuts in sight, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy spice blends. Drizzle it over roasted vegetables, grilled chicken, flatbread, or a simple bowl of hummus and watch it disappear. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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