Ginger Free Garlic Parsley Herb Oil
Fragrant, glossy, and deeply savory, this herb oil is the kind of condiment that quietly elevates everything it touches — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into pasta at the last minute. Many flavored oils and infused condiments on store shelves sneak in ginger or ginger-adjacent spices, so making your own is the cleanest way to stay in control of what's actually in the bottle. Here, slowly coaxing sliced garlic through warm olive oil is the key move — low and slow keeps it sweet and mellow rather than sharp or bitter. Fresh flat-leaf parsley brings a bright, grassy note that steeps right into the oil as it cools off the heat, and a couple of thyme sprigs add a subtle earthiness if you choose to include them. The whole thing gets strained smooth, finished with a pinch of sea salt, and it's ready to use within the hour. It keeps in the fridge for up to three days, though it rarely lasts that long once people discover it's sitting there.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 2 sprigs fresh thyme (optional)
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil and sliced garlic in a small saucepan over the lowest possible heat. Cook, stirring occasionally, until the garlic is softened and just barely golden at the edges, about 10–12 minutes. Watch closely — the garlic can brown quickly and will turn bitter if it darkens past pale gold.
- 2
Add the parsley and thyme sprigs, if using, to the warm oil. Stir to submerge the herbs, then remove the pan from the heat. Let the herbs steep in the residual heat for 5 minutes, until the parsley is wilted and the oil is fragrant.
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