Oats Free Garlic Ginger Herb Oil
This deeply fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into soups, or used as a dipping base for crusty bread. Slow-warming the garlic and ginger in olive oil coaxes out their flavor without any bitterness, and the fresh parsley, basil, and thyme steep into the hot oil like a little herb garden in a jar. The technique is gentle and forgiving, but the result tastes like something you'd find at a specialty food shop. For anyone navigating grain-free or oat-free eating, this is the kind of pantry staple that's easy to overlook but hard to live without once you've made it — no fillers, no thickeners, just pure aromatic oil. It keeps in the fridge for up to five days, and since it solidifies when cold, a quick rest at room temperature brings it right back to life. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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