Gut Friendly Garlic Basil Herb Oil
There is something deeply satisfying about a condiment that makes everything it touches taste better, and this infused olive oil does exactly that. Extra-virgin olive oil forms a gentle, nourishing base, and the slow, low-heat method coaxes the garlic into a soft, mellow sweetness rather than the sharp bite that can sometimes aggravate a sensitive digestive system. Fresh basil, thyme, and rosemary steep in the residual warmth, releasing their aromatic oils without any harsh processing or preservatives you'd find in a store-bought bottle. The result is a bright, herb-forward oil that's as beautiful to look at as it is to drizzle. It works beautifully over roasted vegetables, stirred into soups, or used as a simple dipping oil — anywhere you want a clean, herby lift without complicated ingredients. Keeping a jar in the fridge means a gut-friendly flavor boost is always just ten minutes away from being ready to pour.
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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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