Vegan Smoky Paprika Herb Oil
Warm, smoky, and deeply aromatic, this herb-infused oil is the kind of finishing touch that makes everything it touches taste more intentional. Smoked paprika blooms in gently heated olive oil alongside sweet paprika, oregano, thyme, and a pinch of red pepper flakes, building layers of flavor in just a few minutes on the stove. A squeeze of lemon juice and a handful of fresh parsley stirred in off the heat keep it bright and lively rather than heavy. The whole thing is strained into a clean jar, leaving behind the solids and delivering a silky, vibrant oil that looks as good as it tastes. Plant-based cooking sometimes struggles to find that deep, savory backbone — this oil delivers it effortlessly, with zero animal products and nothing to second-guess. Drizzle it over roasted vegetables, swipe it across flatbread, or use it as a dipping oil for a crusty loaf. It keeps in the fridge for up to a week, so you can make a batch ahead and reach for it whenever a dish needs a little lift.
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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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