High Fructose Corn Syrup Free Smoky Paprika Herb Oil
Flavored oils from the store often come loaded with additives and sweeteners you never asked for, making it genuinely hard to find one that's clean and simple. This herb oil skips all of that — every ingredient is exactly what it sounds like, from the extra-virgin olive oil to the smoked paprika and fresh parsley. The magic happens in a small saucepan over low heat, where the two paprikas bloom into a deep, smoky red that smells absolutely incredible. A squeeze of lemon juice and a little zest stirred in at the end brighten the whole thing up and keep it from feeling heavy. It's the kind of condiment that makes everything it touches taste more intentional — drizzle it over roasted vegetables, swipe it through hummus, or use it as a dipping oil for crusty bread. The straining step gives you a beautifully smooth, glossy result with all the flavor and none of the gritty bits. Make a jar on Sunday and you'll find yourself reaching 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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