Anti Inflammatory Smoky Paprika Herb Oil
Extra-virgin olive oil is already one of the most celebrated ingredients in the anti-inflammatory kitchen, and this recipe turns it into something truly special. Gently warming the oil with smoked paprika, sweet paprika, oregano, thyme, and red pepper flakes coaxes out deep, complex flavor while keeping every ingredient in its most beneficial form — no high-heat frying, no processed additives, just whole spices doing their thing. A finishing stir of fresh parsley, bright lemon juice, and optional lemon zest lifts the whole thing with a clean, herby note that makes it taste far more sophisticated than the effort involved. The result is a rich, smoky, ruby-red oil that you'll want to drizzle over everything — roasted vegetables, grilled fish, crusty bread, or a simple bowl of hummus. Because you're straining out the solids, the finished oil is silky smooth and keeps beautifully in the fridge for up to a week, ready to elevate any meal at a moment's notice. It's the kind of pantry staple that quietly makes your whole cooking routine feel more intentional and nourishing.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 ½ tsp smoked paprika
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- ¼ tsp fine salt
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Combine the olive oil, smoked paprika, sweet paprika, dried oregano, dried thyme, red pepper flakes, and salt in a small saucepan over low heat. Warm gently, stirring once or twice, until the oil is fragrant and the paprika blooms into a deep red, about 3–4 minutes — watch closely, as the spices can scorch quickly at higher heat.
- 2
Remove the saucepan from the heat and let the oil cool for 5 minutes, then stir in the fresh parsley, lemon juice, and lemon zest, if using.
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