Low FODMAP Smoky Rosemary-Balsamic Herb Oil
This herb-infused dipping oil is deeply aromatic, with fresh rosemary steeped right in warm olive oil until every drop is fragrant and silky. A spoonful of smoked paprika and dried thyme give it a woodsy, almost campfire-like depth, while a small measure of balsamic vinegar adds just enough tang to round everything out. The balsamic is carefully portioned — one tablespoon spread across eight servings keeps it well within a gut-friendly threshold, so you can dip freely without second-guessing. Garlic and onion are completely absent here, which is often the trickiest part of building a flavorful oil for anyone managing digestive sensitivities. The whole thing comes together in under ten minutes on the stovetop, then strains clean into a jar you can keep in the fridge for up to five days. Drizzle it over roasted vegetables, use it as a bread dip, or spoon it onto grilled proteins — it's the kind of finishing oil that makes simple food taste intentional.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 sprigs fresh rosemary
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
- 1
Combine the olive oil and rosemary sprigs in a small saucepan over medium-low heat. Warm until the oil is fragrant and small bubbles form steadily around the rosemary, about 3–4 minutes. Do not let the oil smoke or the rosemary brown.
- 2
Remove the pan from the heat. Stir in the smoked paprika, dried thyme, and red pepper flakes, if using. Let the spices steep in the warm oil for 1 minute.
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