Shellfish Free Garlic Basil Herb Oil
Fragrant, silky, and deeply savory, this herb-infused oil transforms even the simplest meal into something that feels intentional and special. Low, slow heat coaxes the garlic into a pale golden sweetness while the thyme and rosemary release their woodsy oils into every drop, and then a final steep with fresh basil adds a bright, almost floral finish. The result is a vibrant, green-tinged oil that smells like a Mediterranean kitchen and tastes like it took far more effort than it actually did. Drizzle it over crusty bread, roasted vegetables, grilled chicken, pasta, or a simple bowl of soup — it elevates almost anything it touches. Because every ingredient here is a straightforward pantry or produce staple, there's zero guesswork about hidden additives or cross-contact from processed sauces and condiments. Straining out the solids gives you a clean, shelf-stable infusion that keeps in the fridge for up to five days, ready to pull out whenever a dish needs a finishing touch. Make a jar on Sunday and you'll find yourself reaching for it 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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