Honey 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 fresh parsley, basil, and thyme steep into the hot oil to create something that smells and tastes genuinely luxurious. Many flavored oils and condiments on store shelves sneak in sweeteners, but this one is built entirely from savory aromatics and good olive oil, so there's nothing to second-guess. The technique is low and slow — barely a simmer — which keeps the garlic from turning bitter and lets every ingredient contribute its best self. Straining the solids at the end gives you a beautifully clean, glossy oil that looks as impressive as it tastes. It keeps in the fridge for up to five days, so you can make a batch on Sunday and reach 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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