Pork 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 soup, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any harshness, while fresh parsley, basil, and thyme steep in the residual heat to add a bright, herbaceous finish. The technique is low and slow, which means you get beautifully mellow, layered flavor rather than anything sharp or bitter. Every ingredient here is straightforwardly plant-based and clean, so there's zero guesswork about what's in the bottle — no hidden additives, no mystery proteins, just good olive oil and fresh aromatics. It comes together in under half an hour and keeps in the fridge for up to five days, making it an easy prep-ahead condiment to have on hand all week. Bring it back to room temperature before using and it pours like liquid gold, ready to finish a pasta, glaze grilled fish, or dress a simple salad.
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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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