Turmeric 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, spooned onto grilled bread, or stirred into pasta, it delivers serious depth with minimal effort. Gently warming garlic and ginger in olive oil coaxes out their sweetness without any harshness, and the finishing steep with parsley, basil, and thyme turns the whole thing deeply aromatic and complex. Many store-bought flavored oils rely on spice blends that can sneak in unexpected ingredients, so making your own gives you complete control over every drop. The technique here is all about patience and low heat — keeping the temperature gentle means the garlic turns just barely golden rather than bitter, and the herbs release their oils into the base without losing their brightness. Straining the solids leaves you with a silky, jewel-toned oil that looks as good as it tastes. 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.
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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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