Nickel Allergy Friendly Smoky Paprika Herb Oil

Total time25 min

Prep time10 min

Cook time5 min

Nickel Allergy Friendly Smoky Paprika Herb Oil

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Ingredients

8 servings

½ cup extra-virgin olive oil
Private 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
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1 ½ tsp smoked paprika
½ tsp sweet paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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