Sesame Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a pool of golden olive oil — this herb-infused condiment is the kind of thing you'll want to drizzle over absolutely everything. Garlic is gently coaxed into the oil over low heat until fragrant, then strained out so you get all the flavor without any harsh bite. The spice blend — cumin, paprika, coriander, ginger, turmeric, and cinnamon — blooms right into the warm oil, creating a deeply aromatic base before the fresh parsley, cilantro, and lemon zest bring it all to life. For anyone navigating sesame allergies or sensitivities, this is a genuinely exciting find: it delivers the bold, layered flavors of North African cooking without a drop of tahini or sesame oil in sight. Store-bought spiced oils and condiments can be a minefield for hidden sesame ingredients, so making your own from scratch puts you fully in control. It comes together in well under half an hour and works beautifully as a finishing drizzle over roasted vegetables, grilled proteins, flatbread, or even a simple bowl of soup. Make it once and you'll understand why a good herb oil is one of the most versatile things you can keep on your counter.
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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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