BHA & BHT Free Garlic Ginger Herb Oil
Infused oils from the store often come loaded with synthetic preservatives like BHA and BHT to extend shelf life, which makes finding a truly clean version frustratingly difficult. This homemade garlic ginger herb oil sidesteps all of that — every ingredient is whole, fresh, and exactly what it says it is. Extra-virgin olive oil forms the base, gently warmed with sliced garlic and fresh ginger until the kitchen smells absolutely incredible, then finished with parsley, basil, and thyme steeped right in the hot oil. The low-and-slow approach is key: keeping the heat minimal means the garlic turns just barely golden rather than bitter, and the herbs release their flavor without burning off. Once strained into a jar, you have a deeply aromatic, vibrant oil that's ready to drizzle over roasted vegetables, swirl into pasta, brush onto bread, or use as a finishing touch on almost anything savory. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever you need a fast flavor upgrade. Simple, clean, and genuinely better than anything you'd find on a shelf.
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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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