Wheat 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 fish, or used as a dipping base for crusty bread. Warm olive oil coaxes the best out of thinly sliced garlic and fresh ginger, drawing out their depth without any harshness, while parsley, basil, and thyme steep in the residual heat to create something genuinely aromatic and complex. The whole process is slow and intentional, which is exactly what makes it work so well. Every ingredient here is naturally free of wheat and gluten, so there's no label-reading anxiety or ingredient swapping required — just pure, clean flavor from start to finish. Straining the solids leaves you with a silky, jewel-toned oil that looks as good as it tastes. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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