Pecan Free Moroccan-Spiced Herb Oil
Warm olive oil, a bloom of North African spices, and a bright finish of fresh herbs and lemon — this condiment is the kind of thing that makes everything it touches taste more intentional. The technique is simple but smart: garlic cloves are 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 — cumin, paprika, coriander, ginger, turmeric, and cinnamon — gets stirred in while the oil is still warm, which helps the flavors bloom and meld beautifully. Chopped parsley, cilantro, lemon juice, and zest go in last, keeping the herbs vivid and fresh rather than wilted. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-reading anxiety or substitution gymnastics required. Drizzle it over roasted vegetables, grilled chicken, flatbread, or a bowl of hummus, and it instantly elevates the whole plate. 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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