Gluten 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 soup, or used as a dipping oil for a crusty gluten-free loaf. The technique is all about patience and low heat, coaxing the garlic and ginger into the olive oil slowly so they turn just barely golden without a hint of bitterness. Once the fresh parsley, basil, and thyme hit that warm oil, the whole kitchen smells incredible. Because every single ingredient here is naturally free of gluten, there's no label-reading anxiety or ingredient swaps required — just pure, clean flavor from start to finish. The straining step keeps the texture silky and smooth, so you get all the aromatic depth without any bits that could turn or burn on reuse. Stored in a sealed jar, it keeps in the fridge for up to five days, ready to bring a serious flavor upgrade to whatever you're cooking.
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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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