Soy Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a flood of fresh herbs come together in an olive oil that smells like a Marrakech spice market and tastes even better. The technique here is simple but smart — gently infusing the oil with crushed garlic over low heat pulls out deep, mellow flavor without any bitterness, then straining it keeps the final texture silky and clean. Cumin, paprika, coriander, ginger, turmeric, and cinnamon go in while the oil is still warm, so the fat carries every note of the spice blend beautifully. A hit of lemon juice and zest alongside the chopped parsley and cilantro added at the end keeps everything tasting alive and vibrant rather than heavy. Many flavored oils and condiments on store shelves sneak in soy-based emulsifiers or additives, but this one is built entirely from whole spices, fresh herbs, and extra-virgin olive oil — nothing hidden, nothing processed. Drizzle it over roasted vegetables, grilled chicken, flatbread, or a simple bowl of hummus and watch it disappear fast. It's the kind of condiment that makes everything it touches taste like you actually know what you're doing in the kitchen.
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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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