Cinnamon 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 soup, or used as a dipping oil for crusty bread. The technique is low and slow, coaxing the garlic and ginger into the olive oil without scorching, so you get a mellow, deeply savory base rather than anything sharp or bitter. Fresh parsley, basil, and thyme steep in the residual heat, releasing their brightness into every drop. For anyone navigating a cinnamon sensitivity, flavored oils and spice blends from the store can be a minefield, since warming spices often travel together in the same products and facilities. This one is built entirely from fresh aromatics and herbs, so you know exactly what went into the jar. It comes together with minimal effort and keeps in the fridge for up to five days, ready to elevate weeknight cooking whenever you need it. Just remember to let it come back to room temperature before you use it — the olive oil will firm up when chilled, but a few minutes on the counter brings it right back to its glossy, pourable best.

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