Gluten Free Garlic Basil Herb Oil
Slow-warming whole garlic cloves in good olive oil is one of those kitchen moves that feels almost too simple for how transformative the result is. The low, patient heat coaxes out every bit of sweetness from the garlic without any bitterness, while fresh thyme and rosemary perfume the oil from the inside out. Pulling the pan off the heat before adding the basil is the quiet genius of this method — the residual warmth wilts the leaves gently, turning the oil a gorgeous, fragrant green without scorching a single herb. Every ingredient here is naturally free of gluten, so there's no label-checking or substitution gymnastics required — just pure, clean flavor. Drizzle it over roasted vegetables, swipe it across grilled chicken, dunk crusty bread into it, or use it as the base for a vinaigrette that will make people ask what your secret is. Stored in a sealed jar, it keeps in the fridge for up to five days, ready to elevate whatever you're cooking next.
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!