Vegetarian Smoky Paprika Herb Oil
Warm, smoky, and bright with a gentle kick of heat, this herb-infused oil is the kind of condiment that quietly transforms everything it touches. A double hit of smoked and sweet paprika blooms in gently warmed olive oil, coaxing out a deep, rust-red color and an aroma that fills the kitchen almost instantly. Fresh parsley and a squeeze of lemon juice stirred in off the heat keep things vibrant, cutting through the richness with just enough brightness. The whole process takes only a few minutes on the stovetop, and straining the solids leaves you with a silky, jewel-toned oil that looks as impressive as it tastes. Drizzle it over roasted vegetables, swipe it through hummus, or use it as a finishing oil for soups and grain bowls — it earns its place every single time. Stored in a sealed jar, it keeps in the refrigerator for up to a week, so you can make a batch ahead 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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