Carrageenan 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, swirled into pasta, brushed onto crusty bread, or used as a finishing oil for grilled proteins. The technique is gentle and intentional: garlic and ginger warm slowly in extra-virgin olive oil until just barely golden, coaxing out deep, mellow flavor without any bitterness. Fresh parsley, basil, and thyme then steep in that hot oil, turning it a gorgeous shade of green and loading it with herbal complexity. Many store-bought flavored oils and condiments sneak in stabilizers and emulsifiers — carrageenan included — that have no business being in something this simple. Making it from scratch means you know exactly what's in the jar, and the result is honestly better than anything you'd find on a shelf. It keeps in the refrigerator for up to five days, so you can make a batch on Sunday and reach for it all week long. Just let it come back to room temperature before using and it's ready to elevate whatever you're cooking.
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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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