Seed Oil Free Garlic Ginger Herb Oil
This 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 finishing oil for grilled fish or crusty bread. Extra-virgin olive oil is the only fat here, which means you're working with a clean, cold-pressed base that's worlds away from the refined, industrially processed oils that sneak into so many store-bought condiments and dressings. Gently warming the garlic and ginger over the lowest possible heat coaxes out their flavor without burning off the good stuff, and the fresh parsley, basil, and thyme steep in the residual heat to give the oil a deeply aromatic, almost garden-fresh character. The whole process is slow and intentional — no high-heat frying, no shortcuts — and the result is something that tastes genuinely handcrafted. It keeps in the fridge for up to five days, so you can make a batch on Sunday and reach for it all week long. Just remember to pull it out a few minutes before you need it, since the olive oil will firm up when cold.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!