Eosinophilic Esophagitis Friendly Garlic Basil Herb Oil
Living with eosinophilic esophagitis means scrutinizing every condiment label and second-guessing most store-bought oils, which are often blended with trigger ingredients or processed on shared equipment. This slow-infused herb oil keeps things beautifully simple — just extra-virgin olive oil, fresh garlic, basil, thyme, rosemary, and a pinch of sea salt, nothing hidden, nothing questionable. The technique is as gentle as the ingredient list: the oil barely simmers over the lowest possible heat, coaxing out deep, rounded flavor from the garlic and woody herbs without any harsh cooking. Then fresh basil steeps in the residual warmth, turning the oil a gorgeous green-tinged gold that smells like a summer garden. Strained clean and salted, it's a finishing oil that works beautifully drizzled over safe proteins, stirred into compliant pasta, or used anywhere you'd want a hit of savory, aromatic richness. Because you control every single ingredient from start to finish, there's no guesswork — just a jar of something genuinely delicious that you made yourself.
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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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