Low FODMAP Orange-Ginger Herb Oil
Bright, aromatic, and endlessly versatile, this herb oil brings together fresh ginger, orange zest, parsley, and thyme in a way that feels genuinely restaurant-worthy. The technique is simple but smart — gently warming the ginger in olive oil coaxes out its flavor without any harshness, and steeping the orange zest off the heat keeps everything fragrant and fresh. Each ingredient here is naturally gut-friendly, so there's no need to scan labels or swap anything out to keep it compliant. The orange juice is portioned carefully across eight servings, keeping each drizzle well within safe thresholds without sacrificing that citrusy brightness. A quick strain removes the solids and leaves you with a silky, jewel-toned oil that's ready to finish grilled proteins, roasted vegetables, or grain bowls in seconds. It makes eight servings, so you can keep a jar on hand all week and reach for it whenever a dish needs a lift.
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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
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3/4 teaspoon per serving, so it is likely fine.
- 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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