Macadamia 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, brushed onto crusty bread, or used as a finishing oil for grilled proteins. The process is slow and intentional: garlic and ginger warm gently in olive oil until just barely golden, coaxing out deep, mellow flavor without any bitterness. Fresh parsley, basil, and thyme then steep in that hot oil, releasing their bright, herby character in a way that dried herbs simply can't replicate. Because every ingredient here is a whole, recognizable food, you never have to second-guess what's in it — no blended nut oils, no mystery additives, just clean and vibrant flavor from scratch. The strained result is silky, deeply aromatic, and surprisingly versatile for something that comes together with so little effort. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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