Brazil Nut Free Orange-Ginger Herb Oil
Bright citrus, warm ginger, and a handful of fresh herbs come together in this finishing oil that makes almost everything taste more alive. The process is simple but intentional — gently warming the olive oil with grated ginger coaxes out deep, aromatic flavor without any bitterness, and steeping the orange zest off the heat keeps things fragrant and fresh. Straining out the solids gives you a silky, glossy oil that carries all that flavor cleanly into whatever you drizzle it on. Stirring in the orange juice, parsley, and thyme at the end keeps the herbs vibrant and the citrus bright rather than cooked-out. A pinch of red pepper flakes adds just enough heat to make it interesting without overwhelming the delicate balance. This is the kind of condiment that turns a plain grain bowl or a piece of grilled fish into something you'd actually want to photograph. Every ingredient is straightforward and naturally free from tree nut concerns, so you can make it confidently and keep a jar on the counter all week.
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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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