Seeds Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or brushed onto crusty bread before serving. Warm olive oil coaxes the best out of thinly sliced garlic and fresh ginger, creating a deeply savory, slightly spicy base before the parsley, basil, and thyme steep in and round everything out with bright, herby complexity. The technique is low and slow, which keeps the garlic from turning bitter and lets every ingredient contribute its full flavor to the finished oil. For anyone navigating a seeds-free lifestyle, store-bought flavored oils and condiments can be a minefield of hidden sesame, poppy, or other seed-derived ingredients — this one is built entirely from fresh aromatics and good olive oil, so you know exactly what's in the jar. Straining out the solids gives you a beautifully clean, glossy oil that stores well in the fridge for up to five days. Just pull it out a few minutes before you need it and let it loosen back up at room temperature — then it's ready to make just about anything taste more interesting.
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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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