Celery Free Garlic Basil Herb Oil
Herb-infused oils are one of those kitchen staples that make everything taste more intentional, and this garlic and basil version is genuinely stunning in both flavor and color. Warming the olive oil low and slow with smashed garlic, thyme, and rosemary coaxes out every bit of their aromatic depth without any bitterness — the key is patience and keeping that heat lazy. Adding fresh basil off the heat lets the residual warmth do the work, turning the oil a gorgeous green-tinged gold that looks as good as it tastes. The whole thing gets strained clean, so what you're left with is a silky, fragrant oil that's completely free of any hidden vegetable fillers or flavor additives you'd find in store-bought versions. Drizzle it over grilled bread, roasted vegetables, pasta, or a fresh mozzarella plate and it instantly elevates the dish. 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 you need a fast flavor upgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!