Yeast Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of condiment that quietly transforms everything it touches — drizzled over roasted vegetables, swirled into soup, or used as a dipping oil for crusty bread. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while fresh parsley, basil, and thyme steep in the residual heat to layer in bright, herby complexity. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden fermented additives or worry about sneaky yeast-derived flavor enhancers that show up in so many bottled condiments. The technique is low and slow — patience at the stove is really the only skill required, and the payoff is an oil that smells like a proper Italian kitchen. Straining out the solids gives you a beautifully clear, jewel-toned result 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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