Citric Acid Free Smoky Paprika Herb Oil
Herb oils and finishing oils can be surprisingly tricky territory when you're avoiding citric acid, since many store-bought versions sneak in preservatives or flavor enhancers that contain it. This one is made entirely from scratch with a short list of clean, whole ingredients, so you know exactly what's going into the bottle. Smoked paprika and sweet paprika warm together in olive oil over low heat until the color deepens into a gorgeous brick red and the kitchen smells absolutely incredible. Dried oregano, thyme, and a pinch of red pepper flakes round out the flavor with earthy, gently spicy depth. Fresh parsley stirred in off the heat adds a bright, herby finish, and a touch of lemon juice and zest (if you choose to include it) lifts the whole thing without overwhelming the smoky base. Straining the oil leaves you with a silky, jewel-toned result that's stunning drizzled over roasted vegetables, grilled proteins, crusty bread, or a simple bowl of hummus. It keeps in the fridge for up to a week, making it one of the most useful things you can have on hand.
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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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