Xanthan Gum Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into soups, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any harshness, while parsley, basil, and thyme steep into the hot oil for a finish that smells like a proper Italian kitchen. The whole process is beautifully straightforward: no blending, no thickeners, no additives of any kind — just real ingredients doing exactly what they're supposed to do. That makes it a natural fit for anyone avoiding binding agents and stabilizers that sneak into so many store-bought flavored oils. The low-and-slow heat is the real secret here, keeping the garlic just barely golden so it stays sweet and mellow rather than bitter. Strained clean and sealed in a jar, it keeps in the fridge for up to five days, ready to pull out and bring back to life at room temperature whenever you need a quick flavor boost.
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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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