Shellfish 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, brushed onto crusty bread, or spooned over grilled chicken, it brings serious depth with minimal effort. Gently warming the garlic and ginger in olive oil coaxes out their flavor without any harshness, while fresh parsley, basil, and thyme steep in the residual heat to create something that smells and tastes genuinely luxurious. The whole process is low-fuss and completely plant-based, built entirely from fresh herbs, aromatics, and good olive oil — no mystery ingredients, no labels to scrutinize. For anyone navigating seafood allergies, store-bought flavored oils and condiments can be a real minefield, since shared facilities and vague ingredient lists make it hard to know what you're actually getting. Making your own means you control every single thing that goes into the jar. Strain it into a clean glass container and you've got a glossy, herb-flecked oil ready to use right away or stash in the fridge for the week ahead. It's one of those small-batch recipes that makes you feel like a much fancier cook than you probably claim to be.
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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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