Low FODMAP Smoky Paprika Herb Oil
This deeply fragrant finishing oil is built from a short list of pantry spices — smoked and sweet paprika, dried oregano, thyme, a pinch of red pepper flakes, and bright lemon — all gently bloomed in good extra-virgin olive oil. Warming the spices low and slow is the move here: it coaxes out that gorgeous deep-red color and a smoky, herby aroma that store-bought infused oils rarely match. A squeeze of fresh lemon and finely chopped parsley stirred in off the heat keep things vibrant rather than heavy. Managing a sensitive gut often means scrutinizing condiments and sauces for hidden high-FODMAP culprits like garlic or onion, and this recipe sidesteps all of that entirely — every ingredient is naturally gut-friendly at the portions used. Drizzle it over grilled proteins, roasted vegetables, or a simple bowl of rice and you've instantly elevated a weeknight meal. It makes eight servings and keeps in the fridge for up to a week, so one quick batch goes a long way. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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