Vegetarian Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, swirled into pasta, or used as a dipping oil for crusty bread. The technique is all about patience and low heat: gently coaxing the garlic and ginger into the olive oil until they're just barely golden, then letting fresh parsley, basil, and thyme steep in the warmth until the whole thing smells like an Italian herb garden. It's entirely plant-based, built from nothing but honest, whole ingredients with no hidden additives or preservatives to worry about. The straining step keeps the texture clean and pourable, while still delivering every bit of that layered, aromatic flavor. Make a jar on Sunday and you'll find yourself reaching for it all week — it's that versatile. Just remember to let it come back to room temperature before using, since the olive oil will firm up in the fridge.
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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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