Emulsifier 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, spooned onto grilled fish, or used as a dipping base for crusty bread. The technique is all about patience and low heat, coaxing the garlic and ginger into the olive oil slowly so the flavors bloom without any bitterness. Fresh parsley, basil, and thyme steep in the warm oil off the heat, releasing their brightness in a way that dried herbs simply can't match. For anyone navigating emulsifier-free eating, bottled condiments and flavored oils can be a minefield — many commercial versions sneak in additives to extend shelf life or improve texture. This one is nothing but whole, recognizable ingredients: extra-virgin olive oil, fresh aromatics, and a pinch of sea salt. No stabilizers, no additives, no fine print to decode. Straining out the solids gives you a beautifully clean, glossy oil that's as pure as it gets. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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