Gelatin 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 bread, or stirred into pasta, it punches well above its weight. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while fresh parsley, basil, and thyme steep in the residual heat to create something genuinely aromatic and layered. The whole process is beautifully low-tech: a small saucepan, a fine-mesh strainer, and a clean jar are all you need. For anyone navigating ingredient labels carefully, this recipe is refreshingly straightforward — every single component is a whole, recognizable food with no hidden additives or thickeners to worry about. It keeps in the fridge for up to five days, though honestly it tends to disappear much faster than that. Just remember to pull it out a few minutes before you need it, since the olive oil will firm up when cold.
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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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