Anti Inflammatory Garlic Basil Herb Oil
Few condiments pull as much weight in the kitchen as a beautifully infused herb oil, and this one is genuinely hard to stop drizzling on everything. Extra-virgin olive oil is one of the most well-researched ingredients for supporting a low-inflammation lifestyle, and pairing it with fresh rosemary, thyme, basil, and garlic only deepens that profile — all four are loaded with natural compounds that make this more than just a flavoring. The technique is gentle by design: a slow, lazy warm on the lowest heat keeps the garlic pale golden and the herbs fragrant rather than scorched, which preserves both flavor and the beneficial properties of the oil. Steeping the fresh basil off the heat is a small but smart move — it turns the oil a gorgeous green-tinged color and adds a brightness that dried herbs simply can't match. Once strained and salted, you have a silky, aromatic oil that works on roasted vegetables, grilled fish, crusty bread, or spooned over a simple grain bowl. It keeps in the fridge for up to five days, so making a batch at the start of the week means you always have something on hand to make clean, wholesome meals taste genuinely exciting.
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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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