Barley Free Garlic Basil Herb Oil
There is something deeply satisfying about making your own herb oil from scratch, and this garlic-infused version is the kind of thing that quietly elevates everything it touches. Warm olive oil coaxes the flavor out of smashed garlic, fresh thyme, and rosemary before a final steep with bright basil leaves turns the whole thing a gorgeous, fragrant green. The low-and-slow technique is key — keeping the heat gentle means the garlic turns pale golden and sweet rather than bitter, and the herbs release their oils without scorching. Every single ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your pantry staple. Drizzle it over roasted vegetables, swipe it across crusty bread, or use it as a finishing oil for pasta and grilled proteins — it genuinely makes everything taste more intentional. Stored in a sealed jar, it keeps in the refrigerator for up to five days, ready to bring a little extra life to whatever you're cooking next.
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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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