Pescatarian Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs make this infused oil one of those condiments that quietly transforms everything it touches. The technique is simple but intentional — garlic is gently coaxed in olive oil until fragrant, then strained out so you get all the flavor without any bitter, overcooked bits. A full lineup of North African-inspired spices goes in while the oil is still warm, helping cumin, paprika, coriander, and cinnamon bloom into something deeply aromatic. Once the mixture cools just enough, chopped parsley, cilantro, lemon juice, and zest are stirred in, keeping the herbs vivid and fresh rather than wilted. The result is a drizzle that works beautifully over grilled fish, roasted vegetables, flatbread, or a simple bowl of couscous. It comes together with pantry staples and no special equipment, making it an effortless way to add serious depth to weeknight meals. Let it sit for half an hour before serving and the flavors knit together into something that tastes like it took far more effort than it did.
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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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