Oats Free Garlic Basil Herb Oil
Fragrant, glossy, and deeply savory, this infused oil transforms a handful of fresh herbs and garlic into something that tastes like it came from a specialty shop. Extra-virgin olive oil is gently warmed with smashed garlic, thyme, and rosemary until everything turns pale golden and impossibly aromatic, then fresh basil is stirred in off the heat to steep and turn the oil a beautiful green-tinged hue. The slow, low-heat method is the real secret here — it coaxes out every bit of flavor without burning the garlic or dulling the herbs. Straining everything through a fine-mesh sieve leaves you with a silky, clean oil that's ready to drizzle over bread, pasta, roasted vegetables, or grilled proteins. For anyone navigating grain sensitivities, this kind of condiment is a breath of fresh air — no fillers, no thickeners, just pure whole ingredients you can see and name. It keeps in the fridge for up to five days, though honestly it tends to disappear much faster than that.
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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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