Low Iodine 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, or used as a dipping oil for crusty bread. The technique is simple but intentional: garlic and ginger are coaxed slowly in olive oil over the lowest heat, building a mellow, rounded depth without any bitterness. Fresh parsley, basil, and thyme steep in the warm oil afterward, turning it a gorgeous green-gold and filling your kitchen with an aroma that's almost impossible to resist. For anyone navigating a low-iodine approach, flavored oils and condiments from the store can be surprisingly tricky — hidden additives and iodized salt make label-reading exhausting. This recipe sidesteps all of that by using only whole, fresh ingredients and fine sea salt, which is naturally free of the iodine added to table salt. Every component is straightforward and easy to verify, so you can cook with confidence. The finished oil keeps in the refrigerator for up to five days, making it a genuinely useful make-ahead staple for the week ahead.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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