Yeast Free Moroccan-Spiced Herb Oil
Warm spices, bright herbs, and silky olive oil come together in a condiment that instantly transports you to a North African souk. 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 result clean and glossy. Cumin, paprika, coriander, ginger, turmeric, and cinnamon bloom beautifully in that warm oil base, creating layers of aroma that feel far more complex than the effort involved. Finishing with fresh parsley, cilantro, lemon juice, and zest keeps everything vibrant and alive rather than heavy. Because every single ingredient here is naturally free of fermented or leavened components, this is a genuinely worry-free option for anyone navigating a yeast-restricted diet — no label-checking required. Drizzle it over roasted vegetables, grilled proteins, flatbreads, or a bowl of hummus and watch it disappear fast. Make a jar on the weekend and you'll 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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