Hazelnut 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, 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 build a layered, herbaceous finish. The technique is low and slow on purpose: keeping the heat minimal means the garlic turns just barely golden rather than bitter, and the herbs stay bright rather than muddy. Store-bought flavored oils can be a minefield of mixed nuts and shared processing lines, so making your own from scratch gives you total confidence in every ingredient. The whole process is straightforward enough for a weeknight but feels genuinely artisanal when you pull that little jar out of the fridge. It solidifies when chilled, which is actually a sign of good-quality olive oil — just let it come to room temperature and it's ready to pour.
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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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