Yeast 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. Warm olive oil slowly coaxes the flavor out of smashed garlic, rosemary, and thyme before a final steep with fresh basil leaves gives the whole thing a gorgeous green tint and garden-fresh aroma. The low-and-slow technique is key — keeping the heat gentle means the garlic turns pale golden and sweet rather than bitter, and every drop of that herb essence ends up in the oil where it belongs. For anyone navigating a yeast-free lifestyle, this kind of condiment is a genuine find, since so many store-bought flavored oils and dressings sneak in unexpected additives or fermented ingredients. Here, every single component is straightforward and clean: just olive oil, fresh herbs, garlic, and a pinch of sea salt. Drizzle it over roasted vegetables, use it as a dipping oil for bread, or spoon it over grilled proteins — it elevates almost anything it touches. Stored in a sealed jar, it keeps in the refrigerator for up to five days, so you can make one batch and reach 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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