Lupin Free Garlic Ginger Herb Oil
This slow-infused herb oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled fish, or used as a dipping base for crusty bread. Gently warming the olive oil with thin slices of garlic and fresh ginger coaxes out deep, aromatic flavor without any harsh bite, while the parsley, basil, and thyme steep in the residual heat to round everything out beautifully. 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 vibrant rather than frying into something dull. Because this is made entirely from whole, fresh ingredients — nothing processed, no fillers, no flour-based thickeners — it's naturally free from the legume-derived additives that can sneak into store-bought flavored oils and seasonings. Straining out the solids gives you a clean, glossy oil that stores in the fridge for up to five days, ready to elevate weeknight cooking whenever you need it. Just remember to pull it out a few minutes before using, since the olive oil will firm up when cold.
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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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