Brazil Nut Free Garlic Basil Herb Oil
There is something deeply satisfying about making your own infused oil from scratch, and this garlic basil herb oil delivers serious flavor with just a handful of fresh, whole ingredients. Warm olive oil slowly coaxes the essence out of smashed garlic, rosemary, and thyme before fragrant basil leaves steep in the residual heat, turning the oil a gorgeous green-tinged gold. The low-and-slow technique is the real secret here — keeping the heat gentle means the garlic turns soft and sweet rather than bitter, and every herb gets a chance to fully bloom into the oil. Store-bought flavored oils can be a minefield of mystery additives and shared processing lines, so knowing exactly what went into your jar is a genuine relief. Once strained and salted, this oil is endlessly versatile — drizzle it over crusty bread, toss it with roasted vegetables, or use it as a finishing touch on pasta or grilled proteins. It keeps in the fridge for up to five days, though honestly it tends to disappear much faster than that.
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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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