MSG 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 spooned over grilled proteins. The technique is all about patience and low heat: garlic and ginger slices warm slowly in extra-virgin olive oil until just barely golden, coaxing out their depth without any bitterness. Fresh parsley, basil, and thyme are stirred in off the heat and left to steep, so their brightness blooms into the oil rather than cooking away. The result is a deeply aromatic, herb-forward oil that tastes like it came from a specialty shop — but you made it in under half an hour. For anyone avoiding flavor enhancers and additives, this is a genuinely clean alternative to bottled condiments and finishing oils that often sneak in unwanted extras. A fine-mesh strainer keeps the final product silky and shelf-stable in the fridge for up to five days, ready to elevate whatever you're cooking next.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!