Turkey 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 than it sounds. 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, and straining it clean keeps the texture silky and pure. Cumin, paprika, coriander, ginger, turmeric, and cinnamon go in while the oil is still warm, so the spices bloom beautifully rather than just sitting on top. A hit of lemon juice and zest along with handfuls of fresh parsley and cilantro finish it off with a brightness that keeps the whole thing feeling alive and vibrant. This is the kind of condiment that makes everything it touches taste more interesting — drizzle it over roasted vegetables, swipe it across flatbread, or spoon it onto grilled fish without a second thought. Since every single ingredient here is plant-based and straightforwardly sourced, there is absolutely nothing to second-guess about what is in the bottle. Make a jar on a Sunday and you will find yourself reaching for it all week long.
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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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