Xanthan Gum Free Moroccan-Spiced Herb Oil
Warm spices, bright citrus, and a pool of silky olive oil — this herb-infused condiment is the kind of thing you'll want to drizzle over absolutely everything. Cumin, paprika, coriander, ginger, turmeric, and cinnamon come together in a deeply aromatic blend that gets gently bloomed in garlic-infused oil, coaxing out every bit of flavor before the fresh herbs and lemon juice bring it all to life. The technique is simple but intentional: low heat keeps the garlic sweet and mellow, and straining it out leaves you with a clean, fragrant base that carries the spices beautifully. For anyone navigating thickener-free cooking, this recipe is naturally in the clear — there are no stabilizers, binders, or additives anywhere in sight, just whole ingredients doing exactly what they're supposed to do. A quick rest at room temperature lets the flavors deepen and meld, so even a short wait pays off. Use it as a finishing drizzle over roasted vegetables, grilled proteins, flatbreads, or a simple bowl of hummus, and it transforms whatever it touches.
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Learn more →Ingredients
8 servings
For the oil base
- ¾ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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