Nutmeg Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into pasta, or used as a dipping base for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any harshness, while parsley, basil, and thyme steep in the residual heat to build a layered, herbaceous finish. 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 bright rather than muddy. Many spice blends and flavored oils on store shelves sneak in warming spices that can be hard to spot on a label, so making your own puts you fully in control of every ingredient. This recipe keeps things beautifully clean — just good olive oil, fresh aromatics, and sea salt, nothing more. Straining out the solids gives you a silky, jewel-toned oil that looks as impressive as it tastes. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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