Wheat Free Garlic Basil Herb Oil
There is something almost meditative about making your own herb oil from scratch — warming good olive oil low and slow until it pulls every bit of flavor from garlic, thyme, and rosemary before a final steep with fresh basil turns it a gorgeous, fragrant green. The result is silky, deeply aromatic, and far more vibrant than anything you'd find in a bottle at the store. For anyone navigating a wheat-free lifestyle, this kind of condiment is a genuine kitchen hero — no labels to scrutinize, no hidden additives, just pure ingredients you can see and smell. The gentle heat technique is key here: keeping the burner at its lowest setting lets the garlic turn pale gold and sweet rather than bitter, and pulling the pan off the heat before adding the basil preserves that bright, almost peppery freshness. Drizzle it over roasted vegetables, swirl it into soups, spoon it onto grilled proteins, or use it as a dipping oil alongside your favorite wheat-free bread. It keeps in the fridge for up to five days, though honestly it tends to disappear much faster than that.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!