Citrus Free Garlic Ginger Herb Oil
This deeply fragrant infused oil is the kind of pantry staple that quietly elevates everything it touches — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into a bowl of pasta right before serving. Warm olive oil slowly coaxes the flavor out of thinly sliced garlic and fresh ginger, while parsley, basil, and thyme steep in the residual heat to create something genuinely aromatic and complex. So many flavored oils on store shelves sneak in citrus zest or lemon juice as a brightening agent, which makes finding a clean option frustrating if you're avoiding those ingredients — this one skips all of that and still delivers serious depth. The technique is gentle and forgiving: low heat, a little patience, and a fine-mesh strainer are really all you need. Because the finished oil is strained, you get a silky, clear result without any bitter bits, just pure herby, garlicky goodness. It keeps in the fridge for up to five days, so you can make a batch on the weekend and reach 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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