There is something deeply satisfying about a homemade herb oil that smells this good — warm garlic, fresh basil, rosemary, and thyme all coaxed into silky extra-virgin olive oil over the gentlest heat. The slow-infusion method is the real secret here: keeping the temperature low lets the garlic turn pale golden and fragrant without any bitterness, while the residual heat does the work of wilting the basil into something bright and aromatic. Every ingredient in this recipe is naturally grain-free, so there is zero concern about hidden rye flour or starchy fillers that sometimes sneak into store-bought flavored oils and condiments. Once strained, the finished oil is clean, vivid, and incredibly versatile — drizzle it over roasted vegetables, swipe it across a plate before serving pasta, or use it as a dipping oil with crusty bread. It keeps in the refrigerator for up to five days, which means you can make a jar at the start of the week and reach for it whenever a dish needs a quick flavor upgrade. Simple, stunning, and completely free of any grain-based worry.
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Learn more →8 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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