Herbed Olive Oil
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant herbed olive oil is a versatile vegan staple that brings a burst of freshness to any meal. Combining the peppery notes of flat-leaf parsley with cool mint and citrusy lemon zest, it offers a beautifully balanced flavour profile that elevates simple ingredients. The extra-virgin olive oil acts as a rich base, carrying the aromatic herbs and making it an essential condiment for those who enjoy bright, Mediterranean-inspired flavours at home.
Use this fragrant oil as a finishing touch for grilled vegetables, roasted new potatoes or as a fresh alternative to traditional salad dressings. It is particularly effective when drizzled over a platter of sliced tomatoes or served alongside warm crusty bread for dipping. Prepared in minutes, this homemade infusion is a simple way to add a professional, gourmet flourish to your weekday cooking.
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Ingredients for Herbed Olive Oil
3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
300ml extra-virgin olive oil
1/2 teaspoons kosher salt
How to make Herbed Olive Oil
Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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