Barley 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 soups, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while fresh parsley, basil, and thyme steep into something that smells absolutely incredible. The technique is low and slow, which means you get beautifully flavored oil rather than bitter, scorched garlic. Grain-based additives and fillers are a surprisingly common issue with store-bought flavored oils, so making your own from scratch is the cleanest way to know exactly what's in the bottle. Every ingredient here is straightforward and naturally free of any grain derivatives — just good olive oil, aromatics, and fresh herbs. It comes together in under half an hour and keeps in the fridge for up to five days, making it a genuinely useful thing to have on hand all week.
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, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!