Paleo Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, spooned onto grilled meat, or used as a dipping base for whatever you have on hand. The process is slow and intentional: garlic and ginger warm gently in extra-virgin olive oil until just barely golden, coaxing out deep, mellow flavor without any bitterness. Fresh parsley, basil, and thyme steep in the residual heat, turning the oil a gorgeous shade of green and filling your kitchen with an aroma that's hard to describe and impossible to ignore. Every ingredient here is clean and whole, which makes this a natural fit for anyone eating close to the source — no additives, no fillers, just real food doing what real food does best. Straining out the solids leaves you with a silky, jewel-bright oil that keeps in the fridge for up to five days and comes back to life beautifully at room temperature. It's the kind of recipe that sounds fancy but takes almost no effort, and once you have a jar of it in your fridge, 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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