Fructose Free Garlic Basil Herb Oil
Herb-infused oils are one of those kitchen staples that make everything taste more intentional, and this one is genuinely beautiful — fragrant, glossy, and bright green-tinged from the basil. Managing fructose intake often means scrutinizing every condiment and sauce on the shelf, since so many store-bought options sneak in honey, high-fructose additives, or fruit-derived sweeteners. This recipe keeps things clean and straightforward: olive oil, fresh herbs, garlic, and a pinch of sea salt — nothing hidden, nothing processed. The low-and-slow warming method is key, coaxing the garlic to a pale golden softness without burning, while the residual heat does the gentle work of wilting the basil and pulling out its flavor. Straining out the solids gives you a smooth, shelf-stable oil that's as versatile as it is gorgeous. Drizzle it over roasted vegetables, swirl it into soups, or use it as a dipping oil for bread — it elevates almost anything it touches. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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