Legume Free Orange-Ginger Herb Oil
Bright, citrusy, and alive with fresh herbs, this finishing oil transforms just about anything it touches — grilled chicken, roasted carrots, a simple bowl of farro — into something that tastes genuinely considered. The combination of warm-infused ginger and steeped orange zest creates a deeply fragrant base, while the parsley and thyme keep it grounded and savory. A splash of fresh orange juice stirred in at the end adds a clean, lively acidity that balances the richness of the olive oil beautifully. Avoiding legumes is effortless here since every single ingredient is a whole herb, a spice, a citrus fruit, or a quality oil — no hidden fillers, no bean-derived additives to second-guess. The technique is straightforward: gently warm, steep, strain, and stir. You end up with a glossy, restaurant-worthy condiment that keeps things interesting without any complicated steps or hard-to-find ingredients. Make a small jar on a Sunday and you'll find yourself reaching for it all week long.
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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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