BHA & BHT Free Smoky Paprika Herb Oil
Flavored oils from the store often come loaded with synthetic preservatives you'd rather not think about, but this one is made entirely from whole spices, fresh herbs, and good olive oil — nothing artificial in sight. The process is almost meditative: you warm the oil low and slow until smoked paprika blooms into a gorgeous, deep red, filling your kitchen with a smoky, herby aroma that's genuinely hard to resist. A finishing stir of fresh parsley, bright lemon juice, and optional zest lifts the whole thing and keeps it tasting vibrant rather than heavy. Straining out the solids gives you a silky, jewel-toned oil that looks as impressive as it tastes. Drizzle it over roasted vegetables, grilled bread, eggs, or a simple bowl of hummus and watch it disappear fast. It keeps in the fridge for up to a week, so you can make a batch ahead and reach for it all week long.
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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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