Beginner Friendly Easy No-Cook Garlic-Herb Oil Recipe

As I mention in my free motivational guide to explore your potential in the kitchen, Making Cooking Fun!, sometimes being realistic with your expectations is key to make an amazing creation. Unlike my Garlic-Infused Oil recipe that requires some technique, all you need here is a ramekin to mix everything together! The garlic-infused oil is a great choice if you don’t want raw garlic in the oil, but if you need a quick option and you don’t have a food sensitivity to garlic, then this is the perfect choice you can make any time!

If you’re looking forward to making this extremely flavorful and easy garlic-herb oil, then check out the video! It would mean a lot to me if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to hit the bell button so you get notifications when all of my video recipes are live! Let’s get mixing!

Nutritional Benefits of Garlic-Herb Oil

Beyond its delicious flavor boost, this garlic-herb oil recipe brings a wealth of nutritional perks to your table. Fresh garlic is a powerhouse of antioxidants and compounds like allicin, known for supporting heart health, boosting immunity, and fighting inflammation. In addition, our fresh herbs, notably rosemary and thyme, are rich in vitamins, minerals, and plant-based antioxidants that help combat oxidative stress and improve digestion. Olive oil is an excellent oil as it is rich in monounsaturated fats that can assist with heart health and brain health. So, with every drizzle of this no-cook herb garlic oil, you’re not just enhancing your dish, adding some important nutrients to improve overall health.

Equipment to Make This Simple Garlic-Herb Oil Recipe

• Chef’s knife
• Cutting board
• Ramekins
• Garlic press
• Basting brush
• Salt crock
• Pepper mill

Ingredients for This Easy Garlic-Herb Oil Recipe

You’ll only need 6 ingredients for this simple garlic-herb oil recipe! You can scroll to the bottom of this post for the FULL PRINTABLE recipe card to get all the measurements and recipe instructions to save for later, or press the “Jump to Recipe” button. The recipe card will also allow you to scale the recipe based on how large of a batch of garlic-herb oil you’re looking to make.

• Olive oil: Extra virgin olive oil is the best.
• Garlic cloves: Fresh garlic cloves that will be either mashed or added in whole, depending on which method you’ll follow.
• Herbs: Fresh rosemary and fresh thyme are the herbs I used in here. However, there are plenty of other choices you can pick from! I’ll list some flavor variations later on in this post.
• Salt and pepper: To taste.

Step by Step Instructions to Make This Super Easy Garlic-Herb Oil Recipe

Combine the olive oil, thyme, rosemary, and garlic in a small bowl.

Season with salt and black pepper to taste.

Mix well.

Use immediately, or transfer to an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving if desired.

Tips for Choosing the Best Herbs and Garlic

You want the best quality ingredients for the most potency and flavor in our easy garlic-herb oil recipe. Here are some tips in selecting the best herbs and quality of garlic:

• Fresh and fragrant: When shopping for herbs, choose the ones with the bright green leaves and no signs of wilting or browning. Avoid pre-packaged herbs that look damp or slimy. For garlic, choose firm bulbs with tight, papery skin free from soft spots or sprouts.
• Herb selection: You want to choose herbs that are have woody stems and are dense. This is because delicate herbs, such as basil, parsley, or mint, contain high moisture and can oxidize quickly in cold oil. However, the woody, hard herbs won’t oxidize due to their low moisture and dense leaves. Rosemary offers a piney aroma and thyme adds earthiness. Other herbs that can work are oregano, sage, or tarragon.
• Garlic: Firm and fresh garlic cloves will give you the most flavor.
• Proper storage: Store herbs in the refrigerator wrapped loosely in a damp paper towel inside a plastic bag to keep them fresh longer. Keep garlic bulbs in a cool, dry place away from direct sunlight.

Common Mistakes to Avoid When Making This Garlic-Herb Oil Recipe

• Using dried herbs instead of fresh herbs: Fresh herbs are way more potent and will release their natural oils and flavors on contact with the cold oil preparation method of this recipe. In contrast, dried herbs will work better if you heat them with the oil to allow them to bloom and eventually release their flavors. Furthermore, fresh herbs just look the part much more in a freshly prepared garlic-herb oil.
• Not mincing the garlic: Thinly sliced garlic works well when cooked in hot oil since the reduced surface area allows for more control to prevent them from burning. On the other hand minced garlic has much more surface area which allows it’s natural flavors to meld with cold oil much quicker. The perfect quick and no-fuss approach for this no-cook garlic herb oil.
• Not allowing the garlic-herb oil to set: Once the ingredients are combined in oil you need to time for their flavors to meld together. Waiting at least 20-30 minutes is essential but up to 24 hours is recommended for maximum flavor. When refrigerated right away, this garlic oil will be potent and tasty for up to 3 days in the fridge.

Flavor Variations

One of the best things about this no-cook herb garlic oil recipe is how easy it is to adjust the flavors based on what you’re going to use it with and how you’re feeling! Feel free to mix and match and discover a new creation with every batch! Here are some simple variations to experiment with:

• Spicy punch: Add a pinch of red chili flakes or a small fresh chili for a fiery twist that pairs beautifully with grilled veggies or roasted meats.
• Citrus: Toss in some lemon or orange zest to brighten the oil with fresh, zesty notes. This will be perfect for drizzling over seafood or salads.
• Mediterranean: Add oregano and a hint of crushed fennel seeds for an oil that complements pasta, pizza, or dipping bread.
• Warm and earthy: Use sage and a splash of smoked paprika for warmth that will be excellent with roasted root vegetables or hearty soups.
• Floral fresh: Add a handful of chopped tarragon for a uniquely refreshing oil ideal for drizzling over summer salads or grilled chicken.

Serving Size and Batch Recommendations

1 batch of this recipe will yield just over ¼ Cup of oil. The batch is intentionally small to take into account the short shelf life. If adjusting the batch to make extra for a particular use, just make sure you prepare just enough that the oil is used up within 3 days and is refrigerated promptly.

How to Use Garlic Herb Oil

• Pasta: Any pasta dish can be topped with this delicious floral oil. Try it over some spaghetti with marinara sauce, or perhaps my Baked Penne with Calabrian Sausage.
• Bread: Just some fresh sourdough or crusty bread, warmed slightly and dipped in the oil will be a delight.
• Potatoes: You could drizzle this oil over your French fries or over my Air Fryer Baby Potatoes! Not only does olive oil add flavor to the potatoes, but it helps to get them crispy. Now drizzling the potatoes with the garlic oil will take them to new heights for sure!
• Pizza: Brush it on the crust of the pizza once done baking to make the crust to die for!
• Protein: You can use it as cooking oil for any one of your favorite protein sources, from poultry to beef to even plant-based options! Some examples where this would be the perfect cooking oil for is in my Juicy Grilled Chicken Breast, Pan-Seared Curried Scallops, Crispy-Skinned Blackened Salmon, or even to sear your Meatballs! You can also add this to make an omelette if you like to cook your omelettes with olive oil. You can apply a drizzle of this over your Fresh and Tangy Egg Toast!
• Rice: You can use this garlic-herb oil to top over Steamed White Rice or to pan-fry any stir fries.
• Veggies: Brush this oil over some veggies and roast in the air fryer or oven, or simple pan fry for some delicious veggies.
• Salad dressing: This would be an awesome base for a vinaigrette or dressing! Try it over my Arugula Salad with Goat Cheese and Roasted Almonds!

Safety Considerations and Shelf Life of Homemade Herb Garlic Oil

Since we have raw garlic in our oil, you cannot store it at room temperature. Raw garlic at room temperature can be at risk for botulism, so it has to be stored in the fridge. Furthermore, you cannot keep garlic in the fridge for too long, as this can also increase the risk for botulism due to anaerobic conditions in oil which can result in the growth of Clostridium botulinum bacteria. I would not keep it in the fridge for longer than three days. You’ll notice that the garlic-herb oil will slightly solidify in the fridge once chilled and may turn cloud - this is expected.

Other Essentials Recipes!

• Classic Spicy Aioli
• Chunky Mango Guacamole
• Garlic Truffle Aioli
• Sweet & Spicy Tomato Chutney
• Sweet & Sour Tamarind Chutney
• Cilantro-Mint Chutney
• Ginger-Garlic Paste
• Authentic Pico de Gallo
• Classic Guacamole