Nutmeg Free Smoky Paprika Herb Oil
This deeply aromatic finishing oil is the kind of thing you'll want to drizzle on absolutely everything — roasted vegetables, grilled bread, hummus, eggs, you name it. The combination of smoked and sweet paprika bloomed gently in warm olive oil creates a rich, burnished red color and a flavor that tastes far more complex than the short ingredient list suggests. A hit of dried oregano and thyme adds herby depth, while fresh parsley and a squeeze of lemon at the end keep it bright and lively. Many spice blends and flavored oils on store shelves sneak in warming spices that aren't always obvious on the label, so making your own from scratch means you know exactly what's in the bottle. The technique here is simple but intentional — low heat lets the paprika bloom without scorching, and straining the solids gives you a silky, clean oil with all the flavor and none of the grit. It keeps in the fridge for up to a week, so you can make a batch on Sunday 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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