Seed Oil Free Moroccan-Spiced Herb Oil
This fragrant herb oil is the kind of condiment that quietly becomes the most-reached-for thing in your kitchen. Warm olive oil is infused with crushed garlic, then blended with a generous spice blend — cumin, paprika, coriander, ginger, turmeric, cinnamon — before fresh parsley, cilantro, and bright lemon juice are stirred in at the end. The result is layered, aromatic, and deeply satisfying in a way that store-bought flavored oils rarely manage. Because the base is pure extra-virgin olive oil, there are no industrial seed oils, no refined vegetable blends, and no ingredient lists to decode — just one clean, cold-pressed fat doing all the heavy lifting. The technique of warming the oil low and slow pulls the best out of the garlic without burning it, and straining it out keeps the final texture smooth and drizzle-ready. It works beautifully spooned over roasted vegetables, grilled meat, flatbread, or even a simple bowl of hummus. Make a jar on a Sunday and you'll find yourself reaching for it all week.
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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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