Pregnancy Friendly Smoky Paprika Herb Oil
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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