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Turmeric & Ginger Oil

Turmeric & Ginger Oil


Course Sauce
Keyword ginger, ginger oil, oil, pepper, turmeric, turmeric oil
Total Time 30 minutes
Servings 1 cups


  • 75 g (3oz) fresh turmeric, grated
  • 100 g (3.5oz) ginger, grated
  • 1.5 cups extra virgin olive oil
  • 2 tablespoons ground black pepper


  1. Place turmeric, ginger oil and pepper in a small saucepan. Simmer over a medium heat for about 5 minutes or until the ginger and turmeric have softened.
  2. Remove from the heat and cool to room temperature.
  3. Strain the oil to remove the turmeric and ginger solids (keep these to eat separately). Store the oil in a well labelled glass bottle in your pantry (or keep it on the dining table for easy access). Keeps indefinitely. And keep the leftover pulp in the fridge for up to a month.