Anti Inflammatory Orange-Ginger Herb Oil
Bright, citrusy, and deeply aromatic, this finishing oil is the kind of thing that makes a simple piece of grilled fish or a bowl of roasted vegetables feel genuinely special. Extra-virgin olive oil forms the base, and it's gently warmed with fresh ginger to coax out every bit of that warm, spicy fragrance without losing any of the oil's beneficial qualities. Orange zest steeps right into the warm oil, layering in a floral citrus note that plays beautifully against the earthy thyme and fresh parsley stirred in at the end. Each of those ingredients — the olive oil, ginger, citrus, and herbs — brings something to the table beyond just flavor, which is exactly what makes this drizzle such a smart addition to an anti-inflammatory approach to eating. A touch of red pepper flakes is optional but adds a gentle kick that rounds everything out. The whole process is low-effort and produces something that looks and tastes far more impressive than the few minutes it takes to make. Keep a jar on the counter and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp red pepper flakes (optional)
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- 1
Combine the olive oil and grated ginger in a small saucepan over medium-low heat. Warm until the oil is fragrant and small bubbles form around the ginger, about 3–4 minutes. Do not let the ginger brown.
- 2
Remove the pan from the heat and stir in the orange zest. Let the mixture steep off the heat for 5 minutes, until the oil is deeply fragrant.
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