Fish 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 pasta, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while parsley, basil, and thyme steep in the residual heat to create something that smells absolutely incredible. The technique is low and slow, which means you get beautifully golden garlic and a silky, herb-forward oil rather than anything bitter or burnt. Every single ingredient here is plant-based and straightforward, so there's zero concern about hidden seafood derivatives that can sneak into store-bought flavored oils and condiments. Straining the solids leaves you with a clean, glossy oil that looks as good as it tastes. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it firms up when cold, but a few minutes on the counter brings it right back to life.
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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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