Chicken Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into pasta, or used as a dipping base for crusty bread. Warm olive oil slowly coaxes the sharpness out of thinly sliced garlic and fresh ginger, turning them mellow, sweet, and deeply savory before parsley, basil, and thyme steep in and add a bright herbal finish. The technique is low and slow, which means you get maximum flavor without any bitterness or burnt edges. It's entirely plant-based, built from pantry staples and fresh herbs, so there's nothing to second-guess about what's in it. The straining step keeps the texture clean and pourable, and that final pinch of sea salt pulls everything together beautifully. A jar of this in the fridge means you're only ten minutes away from making almost any dish taste more intentional and alive.
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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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