Mushroom 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 here is simple but smart — garlic is gently coaxed in the oil over low heat until fragrant, then strained out, leaving behind a silky, deeply flavored base without any harsh bite. The spice blend layers cumin, paprika, coriander, ginger, turmeric, and cinnamon into something genuinely complex, and a hit of lemon juice and zest at the end keeps everything feeling alive and vibrant. Because every single ingredient is a whole spice, a fresh herb, or a pantry staple, there is nothing hidden to worry about — no blended seasonings, no processed additives, just clean, bold flavor from start to finish. Drizzle it over roasted vegetables, grilled flatbread, or a bowl of hummus and watch it disappear fast. It also works beautifully as a dipping sauce or a finishing oil for grain bowls and soups. Make a jar on a Sunday and you will 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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