Shellfish Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs come together in an infused olive oil that smells like a North African spice market and tastes even better. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed directly into gently warmed garlic oil, which coaxes out every bit of their depth without any harsh raw-spice edge. The garlic is strained out after doing its job, leaving behind a silky, golden base that carries all that flavor cleanly. A finishing stir of chopped parsley, cilantro, fresh lemon juice, and zest lifts the whole thing with brightness that keeps it from feeling heavy. Every single ingredient here is naturally free from shellfish and any of the hidden seafood derivatives that can sneak into store-bought condiments and spice blends. Drizzle it over roasted vegetables, grilled flatbread, or a simple bowl of hummus and watch it disappear fast. It's the kind of pantry-level effort that produces a result that genuinely impresses people.
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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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