Citric Acid 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 soups, or used as a dipping base for crusty bread. The slow, gentle heat coaxes the garlic and ginger into something mellow and deeply savory, while fresh parsley, basil, and thyme steep in the warm oil until every drop is perfumed with herbs. For anyone navigating a citric acid sensitivity, flavored oils and condiments from the store can be a minefield of hidden additives and preservatives, but this one is made entirely from whole, fresh ingredients with nothing to second-guess. The technique is simple but intentional — low heat keeps the garlic from scorching and turning bitter, and straining the solids gives you a clean, silky oil that stores beautifully in the fridge. It solidifies when cold, so a quick rest at room temperature brings it right back to its glossy, pourable self. Make a jar on the weekend and you'll find yourself reaching 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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