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–+ servings

Fresh Herb and Garlic Olive Oil for Full GAPS

A cold-blended Full GAPS condiment with raw unfiltered olive oil, parsley, cilantro, raw apple cider vinegar, onion, and garlic.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 1-tablespoon servings
Course: Condiment
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Fresh Herb and Garlic Olive Oil
  • 1 cup raw unfiltered extra-virgin olive oil organic, cold-pressed; keep raw and unheated
  • 1 bunch fresh parsley tough stems removed; patted dry
  • 1 bunch fresh cilantro tough stems removed; patted dry
  • 2 Tbsp raw apple cider vinegar with the mother
  • 1 tsp mineral sea salt
  • 1/4 white onion diced
  • 4 garlic cloves crushed
  • 1 Tbsp raw apple cider vinegar optional; add after tasting if the oil flavor dominates

Equipment

  • Ninja BN801 blender with 72-ounce pitcher
  • Clean glass jar with lid
  • Colander
  • Flexible spatula

Method
 

  1. Rinse the parsley and cilantro under cool running water. Shake off the droplets, then pat the leaves and tender stems completely dry. Remove any tough stems.
  2. Dice the white onion and crush the garlic cloves. Set out the raw apple cider vinegar, sea salt, and raw unheated olive oil.
  3. Add the parsley, cilantro, olive oil, 2 tablespoons vinegar, sea salt, onion, and garlic to the Ninja BN801 pitcher. Blend until the oil looks glossy and bright green, with fine herb flecks and no long leaf strands. Stop and scrape the sides with a spatula if herbs cling above the blades.
  4. Taste a small spoonful. Parsley and cilantro should come through first, followed by garlic and a clear vinegar tang. If the olive oil still dominates, blend in the optional extra tablespoon of vinegar and taste again.
  5. Transfer to a clean glass jar, cover, and refrigerate immediately. Stir before serving. Use within 2–4 days; do not leave at room temperature or store for months.

Notes

This recipe makes about 24 one-tablespoon servings. Keep the olive oil raw; use it as a finishing condiment, not for cooking. Because it contains fresh garlic and herbs in oil, refrigerate immediately and use within 2–4 days. The vinegar is for flavor, not a shelf-stable preservation method.

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