Peanut Free Smoky Paprika Herb Oil
This smoky, herb-infused oil is the kind of finishing touch that makes everything it touches taste more intentional. Warm olive oil coaxes smoked and sweet paprika into a deep, burnished red while dried oregano and thyme add an earthy backbone — then a hit of fresh parsley and bright lemon juice rounds it all out at the end. The whole process takes just minutes on the stovetop, and the result is a glossy, aromatic oil that's endlessly versatile. Drizzle it over roasted vegetables, grilled proteins, crusty bread, or a simple bowl of hummus and watch it disappear. Store-bought flavored oils can be a gamble when it comes to shared production lines and undisclosed additives, but making your own means you know exactly what went in. Every ingredient here is straightforward and naturally free from peanuts, so there's no label-reading anxiety involved. Strained smooth and stored in a sealed jar, it keeps in the refrigerator for up to a week — though it rarely lasts that 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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