Low Iodine Garlic Basil Herb Oil
Herb-infused oils can feel like a restaurant secret, but this one comes together in a single small saucepan with nothing more than olive oil, fresh herbs, garlic, and a pinch of sea salt. The slow, gentle heat coaxes every bit of fragrance out of the rosemary, thyme, and garlic before a quick basil steep turns the whole thing a gorgeous, verdant green. What you end up with is a silky, deeply aromatic oil that tastes far more luxurious than the effort involved. For anyone navigating a low-iodine approach, this kind of condiment is a genuine find — every single ingredient here is naturally free of iodine concerns, with no seafood derivatives, no iodized salt, and no dairy to second-guess. Fine sea salt stands in for table salt, which is exactly the swap that keeps this recipe on the right side of the guidelines without sacrificing flavor. Drizzle it over roasted vegetables, swipe it across a slice of crusty bread, or use it as a finishing touch on pasta or grilled chicken. Store it in a sealed jar and it keeps in the fridge for up to five days, ready to elevate whatever you're cooking next.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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