Citrus Free Garlic Basil Herb Oil
Herb-infused oils are one of those kitchen staples that feel far more luxurious than the effort involved, and this garlic basil version is genuinely stunning. Warm olive oil coaxes every bit of flavor from smashed garlic, rosemary, and thyme before fresh basil steeps in the residual heat, turning the whole thing a gorgeous, fragrant green. Many flavored oils and condiments on store shelves sneak in citrus zest or lemon juice for brightness, so making your own is the cleanest way to get that bold, herby depth without any unwanted ingredients. The process is slow and gentle by design — low heat keeps the garlic pale golden and sweet rather than bitter, and the basil goes in off the heat so it stays vibrant instead of turning muddy. What you end up with is a silky, deeply savory oil that works on everything from crusty bread to roasted vegetables to a simple bowl of pasta. Keep a jar in the fridge and you've got an instant flavor upgrade ready to go all week long.
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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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