Rice 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. Whole garlic cloves are gently coaxed in extra-virgin olive oil over the lowest possible heat, turning pale golden and sweet without a hint of bitterness, while thyme and rosemary perfume every drop. Fresh basil goes in off the heat, steeping just long enough to turn the oil a gorgeous green-tinged gold. The whole thing gets strained clean, so what you're left with is pure, silky flavor — no chunky bits, no guesswork. It's the kind of condiment that makes roasted vegetables, crusty bread, pasta, or grilled proteins taste like you put in far more effort than you actually did. Every ingredient here is naturally grain-free and rice-free, so there's nothing to second-guess on the label. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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