Shellfish Free Smoky Paprika Herb Oil
This deeply aromatic finishing oil is built entirely from pantry staples and fresh herbs, making it one of those condiments you'll want to drizzle on absolutely everything. Smoked and sweet paprika bloom together in warm olive oil, creating a rich, ruby-red base with earthy depth and just enough heat from the red pepper flakes to keep things interesting. Dried oregano and thyme round out the flavor, while a hit of fresh parsley and bright lemon juice stirred in off the heat keep it from feeling heavy or one-dimensional. The whole process takes under fifteen minutes, and the result is something that tastes far more complex than the ingredient list suggests. Because it's made entirely from plants and spices, there's zero concern about hidden seafood derivatives that sometimes sneak into store-bought flavored oils and marinades. Use it as a dipping oil for crusty bread, spoon it over roasted vegetables, or finish a simple grilled chicken with a generous pour. 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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