Artificial Food Coloring Free Smoky Paprika Herb Oil
That deep, burnished red color you see in this oil comes entirely from smoked and sweet paprika bloomed in warm olive oil — no dyes, no additives, just spices doing exactly what they're supposed to do. It's a small but satisfying thing to know that every drop of color in your jar is pure and real. The process is almost meditative: a gentle warm on the stove, a stir or two, and your kitchen fills with a smoky, herby fragrance that's hard to walk away from. Fresh parsley and a hit of lemon juice stirred in off the heat keep it bright and lively, balancing the earthiness of the thyme and oregano beautifully. Once strained into a clean jar, it's ready to drizzle over roasted vegetables, grilled proteins, crusty bread, or anything else that could use a bold, gorgeous finish. It keeps in the fridge for up to a week, so you can make a batch on Sunday and reach for it all week long without a second thought.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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