Macadamia Free Orange-Ginger Herb Oil
Bright, citrusy, and alive with fresh herbs, this finishing oil transforms even the simplest weeknight dinner into something that feels genuinely special. Gently warming the olive oil with grated ginger coaxes out a deep, spicy fragrance without any harsh bite, while a steeping step with orange zest layers in that sunny, floral citrus note before the solids are strained away. The result is a silky, jewel-toned oil that carries real complexity — warm spice, fresh herb, and a whisper of heat from the red pepper flakes if you choose to use them. Stirring in fresh parsley, thyme, and a splash of orange juice at the end keeps the herb flavor bright and vibrant rather than cooked-down and flat. It's the kind of condiment that makes grilled chicken, roasted carrots, or a simple grain bowl feel like they came from a restaurant kitchen. Every single ingredient here is straightforward and naturally free from tree nut concerns, so you can drizzle freely without a second thought. Make a small jar on 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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