Soy Free Garlic Ginger Herb Oil
This deeply fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, spooned onto grilled fish, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their flavor without any harshness, while a finishing steep with fresh parsley, basil, and thyme layers in bright, herby complexity. The technique is low and slow on purpose: keeping the heat minimal means the garlic turns just barely golden rather than bitter, and the herbs wilt into the oil rather than fry. Many store-bought flavored oils and condiments sneak in soy-derived additives or emulsifiers, so making your own from scratch puts you fully in control of every drop. The ingredient list is refreshingly short — just good olive oil, aromatics, and fresh herbs — with nothing hidden and nothing unnecessary. Strained clean and sealed in a jar, it keeps in the fridge for up to five days, ready to bring a restaurant-quality finish to weeknight cooking whenever you need it.
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!