Mushroom 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, brushed onto crusty bread, or spooned over grilled proteins, it punches well above its weight. Gently warming the garlic and ginger in olive oil coaxes out their depth without any bitterness, while a finishing steep of parsley, basil, and thyme layers in bright, herby complexity. The technique is low and slow by design, so you get a silky, golden oil that tastes like it came from a specialty shop. Many store-bought flavored oils rely on blended seasonings or extracts that can hide unexpected ingredients, so making your own from scratch means you know exactly what's in the jar. The whole process is beautifully straightforward — no special equipment beyond a small saucepan and a fine-mesh strainer. Keep a jar in the fridge and you'll find yourself reaching for it constantly, whether you're finishing a soup, dressing a grain bowl, or just want to make a piece of toast feel a little more special.
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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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