Black Pepper Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of pantry staple that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into soups, or used as a dipping oil for crusty bread. The method is all about patience and low heat, coaxing the garlic and ginger into the olive oil slowly so they turn just barely golden without a hint of bitterness. Once the fresh parsley, basil, and thyme hit that warm oil and steep for a few minutes, the whole kitchen smells incredible. For anyone navigating a sensitivity to black pepper, this recipe is a genuine find — bold, layered flavor built entirely from aromatics and herbs, with zero need for that one spice that tends to sneak into almost every savory recipe. Sea salt is the only seasoning here, and it's all you need. The finished oil keeps in the fridge for up to five days, so you can make a batch on the weekend 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, 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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