Vegetarian 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 Marrakech spice market and tastes even better than it sounds. The technique here is simple but intentional — gently coaxing garlic into the oil over low heat builds a mellow, aromatic base without any bitterness, then a carefully balanced spice blend blooms right into that warmth. Cumin, paprika, coriander, ginger, turmeric, and cinnamon layer on depth, while fresh parsley, cilantro, lemon juice, and zest keep everything tasting alive and vibrant. This is the kind of condiment that makes everything it touches taste more interesting — drizzle it over roasted vegetables, swirl it into hummus, or just drag a torn piece of bread through it and call it dinner. Because every ingredient is plant-based and straightforwardly sourced, there's no need to scan labels or second-guess anything. Make a jar on a Sunday and you'll find yourself reaching for it all week.
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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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