Hazelnut Free Smoky Paprika Herb Oil
This deeply aromatic finishing oil is the kind of thing that makes everything it touches taste more intentional. Smoked and sweet paprika bloom together in warm olive oil, creating a gorgeous deep-red base that carries layers of earthy oregano, thyme, and a gentle kick of red pepper flakes. A hit of fresh parsley and bright lemon juice stirred in off the heat keeps it lively and fresh rather than heavy. The whole process takes just minutes on the stovetop, and the result is a silky, vibrant oil you'll want to drizzle over grilled vegetables, roasted chicken, crusty bread, or a simple bowl of hummus. Nut-based finishing oils and flavored condiments can be a real minefield when you're avoiding tree nuts, but every single ingredient here is straightforward and easy to verify. Straining out the solids gives you a beautifully clean oil that stores 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
- 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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