Emulsifier Free Orange-Ginger Herb Oil
Bright, citrusy, and alive with fresh herbs, this finishing oil turns even the simplest weeknight dinner into something that feels genuinely special. Gently warming the olive oil with grated ginger coaxes out a deep, aromatic base before the orange zest steeps in and layers on that floral, sunny fragrance. Straining out the solids gives you a beautifully clean oil that still carries all that flavor, and then the fresh parsley, thyme, and a squeeze of orange juice bring everything back to life. Store-bought flavored oils and condiments are notorious for sneaking in lecithins, mono- and diglycerides, and other additives — here, every single ingredient is exactly what it says it is. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the citrus. Drizzle it over grilled chicken, roasted carrots, or a warm grain bowl and watch it disappear fast.
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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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