Low Sugar Garlic Basil Herb Oil
There is something almost meditative about making your own infused oil from scratch — just good olive oil, fresh herbs, and a little patience over low heat. The slow warm infusion coaxes every bit of flavor out of the garlic, thyme, and rosemary before the basil goes in off the heat, preserving that vivid, grassy brightness you just cannot get from a bottle. The result is a deeply aromatic, jewel-toned oil that tastes like it belongs on a restaurant table. Because every single ingredient here is whole and unprocessed, there is nothing sneaky hiding in the mix — no sweeteners, no additives, just pure flavor. Drizzle it over roasted vegetables, swipe it across crusty bread, or use it as a finishing touch on pasta or grilled fish. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever a dish needs a little lift.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, lightly smashed and peeled
- ½ cup fresh basil leaves, loosely packed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil, smashed garlic cloves, thyme sprigs, and rosemary sprigs in a small saucepan. Set over the lowest heat your burner allows and warm until the oil reaches a gentle, lazy sizzle around the garlic — small bubbles forming slowly at the edges of the cloves, about 8–10 minutes. The garlic should turn pale golden and fragrant but not brown; if it begins to color quickly, lift the pan off the heat for 30 seconds.
- 2
Remove the pan from the heat and add the fresh basil leaves, pressing them gently into the warm oil with a spoon. Let the basil steep in the residual heat for 5 minutes, until the leaves are wilted and the oil is bright green-tinged and fragrant.
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