Hazelnut Free Orange-Ginger Herb Oil
Bright, citrusy, and alive with fresh herbs, this finishing oil transforms even the simplest weeknight plate into something that feels genuinely special. Gently warming the olive oil with grated ginger coaxes out a deep, spicy fragrance without any harsh bite, and steeping the orange zest off the heat keeps the citrus notes clean and vibrant rather than bitter. Straining out the solids gives you a silky, jewel-toned oil that carries all that flavor without any texture interruptions. Stirring in fresh parsley, thyme, and a splash of orange juice at the end keeps the herbs tasting lively and green. Store-bought flavored oils can be a minefield of undisclosed nut-derived ingredients, so making your own from scratch means you know exactly what's in the bottle. Drizzle it over grilled chicken, roasted carrots, or a warm grain bowl and watch it pull the whole dish together in seconds.
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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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