By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
97 cal · 15 min
Tarragon Oil
Recipe GLPRec77da9fde11ee
A bright, herbaceous infused oil that captures the delicate anise-like flavor of fresh tarragon blended with parsley. This versatile condiment is perfect for drizzling over fish, vegetables, or finishing soups and salads. Made with just a few simple ingredients, it brings an elegant touch to any dish.
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Ingredients
¾ cup fresh tarragon leaves
¾ cup fresh flat-leaf parsley leaves
¾ cup extra virgin olive oil
to taste fine sea salt
Directions
Rinse the tarragon and parsley leaves under cool running water and pat them completely dry with paper towels or a clean kitchen towel. Remove any thick stems, leaving just the tender leaves.
Lightly chop the dried tarragon and parsley leaves to help release their oils and ensure they blend smoothly with the olive oil.
Place the chopped herbs into a blender or food processor along with the extra virgin olive oil and a pinch of fine sea salt.
Blend on high speed for 2–3 minutes until the mixture becomes a smooth, vibrant green oil. Stop and scrape down the sides as needed to ensure all herbs are incorporated.
Taste the oil and adjust seasoning with additional salt if desired. Strain through a fine-mesh sieve lined with cheesecloth into a clean bottle or jar to remove any herb solids for a clearer oil, or leave it unstrained for a thicker, more textured version.
Transfer to a glass bottle or jar and store in a cool, dark place. Use within 1 week for best flavor and freshness. Drizzle over finished dishes as a condiment.
Comments
Fresh tarragon is the gating ingredient here and requires a special trip to Harris Teeter, Food Lion, or Publix—ALDI and Walmart stock it inconsistently, and Kroger is unreliable for the quantity you need to infuse oil. At roughly $3–4 for a small bunch that yields enough oil for two servings, this runs $2–3 per serving in herb cost alone before oil, making it an expensive condiment. The actual prep is honest at 15 minutes if you're simply steeping and straining, but the infusion needs to rest at least 2–3 hours to build flavor, so plan ahead rather than expecting a same-evening result. This is a specialty finishing oil for single dishes, not a versatile kitchen staple that justifies the hunt every time you want it.
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