Brazil Nut 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, brushed onto crusty bread, or spooned over grilled fish. The technique is all about patience and low heat, coaxing the garlic and ginger into the olive oil slowly so they turn just barely golden and release their full depth without a hint of bitterness. Fresh parsley, basil, and thyme steep in the warm oil off the heat, turning it a gorgeous green-tinged gold with an aroma that fills the whole kitchen. Because it's built entirely from whole, recognizable ingredients — nothing processed, nothing pre-blended — you know exactly what's in every drop, which is a genuine comfort when navigating tree nut concerns at the store. Bottled herb oils and infused finishing oils can be surprisingly tricky to vet, but this one is completely homemade and straightforward. It keeps in the fridge for up to five days, and the fact that it firms up when cold and melts back to liquid at room temperature only makes it feel more luxurious. Once you have a jar of this in your fridge, you'll find yourself reaching for it constantly.
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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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