Rye Free Garlic Ginger Herb Oil

Total time35 min

Prep time10 min

Cook time10 min

This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into soups, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while a finishing steep of parsley, basil, and thyme layers in bright, herby complexity. The result is something that tastes far more luxurious than the short ingredient list suggests. For anyone navigating grain sensitivities, this is a completely clean condiment — every single ingredient is naturally free of rye and any related grains, so there's no label-scanning required. Many flavored oils from the store sneak in unexpected additives or are processed alongside grain-based ingredients, making a homemade batch like this a genuinely smart swap. The technique is low and slow, which means even beginner cooks can pull it off without scorching anything. Keep a jar in the fridge and you'll find yourself reaching for it all week long.

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Ingredients

8 servings

½ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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