Artificial Food Coloring Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or brushed onto crusty bread before toasting. Every ingredient here is exactly what it says it is: olive oil, fresh garlic, ginger, and a handful of bright herbs. There are no dyes, no artificial additives, and no label-reading anxiety, because you're building the whole thing from scratch in one small saucepan. The low-and-slow warming method coaxes deep, mellow flavor from the garlic and ginger without scorching, and the fresh parsley, basil, and thyme steep into the hot oil like a garden in a jar. It's the kind of recipe that makes you realize how much better homemade condiments taste compared to anything bottled with a long ingredients list. Keep a jar in the fridge and you'll find yourself reaching for it constantly — just remember to let it come back to room temperature before you pour.
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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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