Citric Acid Free Orange-Ginger Herb Oil
This bright, aromatic finishing oil is the kind of thing that makes a simple weeknight dinner feel genuinely special. Warm olive oil coaxes the heat out of fresh ginger before orange zest steeps in off the heat, building layers of citrusy fragrance without relying on any processed additives or preservatives. For anyone navigating a sensitivity to added citric acid — which shows up in a surprising number of bottled dressings and flavored oils — using fresh orange juice and zest here means you stay in full control of every drop. The parsley and thyme bring an herby freshness that balances the warmth of the ginger, and a pinch of red pepper flakes adds just enough of a kick if you want it. Straining out the solids leaves you with a silky, jewel-toned oil that drizzles beautifully over grilled chicken, roasted carrots, or a simple grain bowl. It comes together in well under fifteen minutes and keeps the ingredient list clean, honest, and entirely whole-food.
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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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