Dairy Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled fish, or used as a dipping base for crusty bread. The technique is all about patience and low heat: gently warming the olive oil with garlic and ginger coaxes out their depth without any bitterness, leaving behind a silky, aromatic base that tastes far more complex than the ingredient list suggests. Fresh parsley, basil, and thyme are stirred in off the heat so they steep rather than fry, preserving their bright, grassy character. Since it's built entirely on olive oil and fresh herbs, there's no butter, cream, or dairy of any kind to navigate around — just clean, bold flavor from start to finish. Straining out the solids gives you a beautifully smooth oil that looks as good as it tastes. Keep a jar in the fridge and you'll find yourself reaching for it constantly, whether you're finishing a bowl of soup or livening up a simple piece of toast.
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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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