Seed Oil Free Smoky Paprika Herb Oil
Extra-virgin olive oil is the star here, and that single ingredient choice is what makes this infused oil such a clean, confident option for anyone avoiding industrial seed oils. There are no canola shortcuts, no "vegetable oil blend" fine print — just real olive oil gently warmed with smoked paprika, sweet paprika, oregano, thyme, and a pinch of red pepper flakes until everything blooms into something deeply fragrant and beautifully rust-red. The low-and-slow heat is key: a few minutes over a gentle flame coaxes out the full depth of the spices without scorching them, and the result smells absolutely incredible. A finishing stir of fresh parsley, lemon juice, and optional lemon zest lifts the whole thing with a little brightness right before you strain it into a jar. Drizzle it over roasted vegetables, grilled proteins, crusty bread, or a simple bowl of hummus and it instantly elevates whatever it touches. 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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