Xanthan Gum Free Smoky Paprika Herb Oil
Flavored oils from the store often come loaded with stabilizers and thickening agents you never asked for — this one is just pure, honest ingredients doing exactly what they're supposed to do. Warming olive oil low and slow with smoked paprika, sweet paprika, oregano, thyme, and red pepper flakes coaxes out a deep, burnished color and an aroma that fills the kitchen fast. A quick finish of fresh parsley, lemon juice, and optional zest lifts the whole thing with brightness right before you strain it into a jar. The result is a glossy, ruby-red oil that tastes smoky, herby, and just a little spicy — the kind of thing you'll want to drizzle on absolutely everything. It's naturally free of any gums or binders because nothing here needs them; olive oil, spices, and citrus are doing all the heavy lifting. Keep a jar in the fridge and you've got an instant upgrade for bread dipping, roasted vegetables, grilled proteins, or a finishing drizzle over soup.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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