Lactose Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs come together in an olive oil that smells like a Marrakech spice market and tastes even better. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed directly into gently warmed garlic-infused oil, coaxing out every bit of their depth before the garlic is strained away. A finishing hit of lemon juice, lemon zest, parsley, and cilantro keeps the whole thing vibrant and alive rather than heavy. Because it's built entirely on olive oil and fresh aromatics, there's no dairy anywhere in the picture — no butter, no cream, nothing that could cause a problem for anyone avoiding lactose. Drizzle it over roasted vegetables, grilled fish, flatbread, or a simple bowl of hummus and watch it disappear fast. The technique is straightforward enough for a weeknight but the result tastes like something you'd find at a really good restaurant. Make a jar, let it sit for half an hour, and the flavors will deepen into something genuinely special.
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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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