Low FODMAP Moroccan-Spiced Herb Oil
Warm spices, bright herbs, and golden olive oil come together in a condiment that instantly transports you to a North African souk — without a single complicated step. Cumin, paprika, coriander, ginger, turmeric, and cinnamon bloom gently in the oil, building a layered, aromatic depth that store-bought herb oils simply can't match. The clever trick here is the garlic infusion: the cloves warm slowly in the oil to release their flavor, then get strained out entirely before serving, which means all that savory richness comes through without the FODMAPs that make garlic a problem ingredient. Fresh parsley, cilantro, lemon juice, and zest are stirred in off the heat, keeping them vibrant and punchy rather than dull and cooked-down. A little cayenne is optional if you want a gentle kick, but the oil is deeply satisfying even without it. Drizzle it over grilled proteins, roasted vegetables, or flatbread, or let it sit for thirty minutes and watch the flavors deepen even further. This recipe makes enough for eight servings, so it's just as useful for a dinner party spread as it is for elevating a quiet weeknight meal.
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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