Macadamia 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 than it sounds. The technique is simple but smart — garlic is gently coaxed in low heat until the oil turns fragrant, then strained out so you get all the flavor without any harsh bite. A carefully balanced spice blend of cumin, paprika, coriander, ginger, turmeric, and cinnamon blooms into the warm oil, building layers that no store-bought condiment can replicate. Finishing with chopped parsley, cilantro, fresh lemon juice, and zest keeps everything lively and bright rather than heavy. This is the kind of condiment that makes a simple piece of grilled chicken or a torn hunk of bread feel like a proper occasion. It comes together with pantry staples and fresh herbs — no specialty ingredients, no nuts of any kind, just clean, bold flavors you can feel good about. Drizzle it right away or let it sit for half an hour and watch the flavors deepen into something truly 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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