Almond Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into pasta, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any harshness, while the fresh parsley, basil, and thyme steep into something that smells like a summer herb garden in a jar. The technique is low and slow, which means you get beautifully infused oil rather than bitter, scorched garlic. Nut-based oils and flavored blends from the store can be a minefield when you're avoiding almonds, but this one is built entirely from whole, easy-to-verify ingredients with zero ambiguity. It comes together in under half an hour and keeps in the fridge for up to five days, so you can make a batch on Sunday and reach for it all week. Bring it back to room temperature before using and it pours like liquid gold — bright, herby, and deeply savory.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil, garlic slices, and ginger in a small saucepan over the lowest possible heat. Warm gently until the oil is fragrant and small bubbles form lazily around the garlic and ginger, about 8–10 minutes — the garlic should turn just barely golden at the edges but not brown. Watch closely, as garlic can scorch quickly.
- 2
Remove the pan from the heat and stir in the parsley, basil, and thyme. Let the herbs steep in the hot oil for 15 minutes, until the oil is deeply fragrant and the herbs are wilted.
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