Pork Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a pool of silky olive oil — this herb-infused condiment is the kind of thing that makes everything it touches taste more interesting. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are gently bloomed in garlic-scented oil before fresh parsley, cilantro, and a hit of lemon juice are stirred in at the end, keeping the herbs vibrant and alive. The technique is simple but intentional: warming the oil low and slow pulls every bit of flavor from the garlic without any bitterness, and adding the herbs off the heat means they stay green and fragrant rather than wilting into the background. Every ingredient here is naturally free of pork and pork-derived additives — no hidden animal fats, no cured meat seasonings, just clean pantry staples and fresh produce. Drizzle it over roasted vegetables, grilled chicken, flatbread, or a bowl of hummus and watch it disappear. It also works beautifully as a dipping oil or a finishing drizzle over soups and grain bowls. 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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