High Fructose Corn Syrup 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, stirred into pasta, brushed onto crusty bread, or used as a finishing touch on grilled proteins. The process is slow and intentional: garlic and ginger warm gently in good olive oil until just barely golden, coaxing out deep, mellow flavor without any bitterness. Fresh parsley, basil, and thyme steep in the hot oil afterward, turning the whole thing into something that smells like a Mediterranean kitchen at its best. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with bottled condiments and flavored oils that often sneak in unwanted sweeteners or additives. The straining step keeps the texture clean and pourable, and the sea salt at the end ties it all together beautifully. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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