Tree Nut Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and fresh herbs come together in this deeply aromatic finishing oil that makes almost everything taste more exciting. Cumin, paprika, coriander, ginger, turmeric, and cinnamon are bloomed gently in good olive oil, building a fragrant base that carries all that Moroccan-inspired warmth without any heat from a stove at full blast. Straining out the garlic keeps the texture silky and clean, while the chopped parsley, cilantro, lemon juice, and zest stirred in at the end give it a fresh, herbaceous lift that balances the earthiness of the spice blend beautifully. Drizzle it over roasted vegetables, grilled chicken, flatbread, or a bowl of hummus and watch it disappear fast. Many spiced condiments and flavored oils at the store sneak in almond oil or other nut-derived ingredients, so making your own from scratch means you know exactly what's in the jar. The whole process is straightforward and low-effort, and the result is something that genuinely tastes like it came from a specialty shop. Let it sit for a few minutes before serving and the flavors deepen even further — patience pays off here.
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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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