Paleo Garlic Basil Herb Oil
There is something deeply satisfying about making your own infused oil from scratch, and this garlic basil version is the kind of thing that makes everything it touches taste better. Fresh rosemary, thyme, and basil are gently steeped in extra-virgin olive oil alongside smashed garlic cloves, coaxing out every bit of their aromatic depth without burning or bitterness. The low-and-slow technique is the real secret here — keeping the heat barely a whisper means the garlic turns soft and golden rather than sharp, and the basil releases a gorgeous green tint into the oil. Every single ingredient is whole, clean, and grain-free, so this fits naturally into an ancestral eating approach without any workarounds or substitutions. Drizzle it over roasted vegetables, grilled meat, or a simple salad, and it instantly elevates the whole plate. Stored in a sealed jar, it keeps in the fridge for up to five days, making it one of the most useful things you can have on hand all week.
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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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