Low Sodium Garlic-Infused Olive Oil
Rich, golden, and deeply aromatic, this garlic-infused olive oil is the kind of kitchen staple that quietly elevates everything it touches — from a drizzle over roasted vegetables to a dip for crusty bread. The technique here is all about patience and low heat, coaxing the garlic's flavor gently into the oil without letting it brown or turn bitter. That careful temperature control is what separates a truly smooth, mellow infusion from something harsh or acrid. Because the only two ingredients are extra-virgin olive oil and fresh garlic, there's no sodium hiding anywhere in the bottle — making it a genuinely clean condiment you can reach for freely. Store-bought flavored oils often sneak in additives or seasoning blends that aren't always obvious on the label, so making your own puts you completely in control. The finished oil keeps in the fridge for up to a week, ready to finish pastas, dress salads, or bring a little something special to whatever you're cooking.
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Learn more →Ingredients
16 servings
- 1 cup extra-virgin olive oil
- 6 cloves garlic, peeled and lightly smashed
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over the lowest heat setting your stove allows.
- 2
Heat gently until the oil reaches 200°F (93°C) on an instant-read thermometer — small, lazy bubbles will form around the garlic and the oil will smell fragrant. Do not let the oil simmer vigorously or the garlic will brown and turn bitter; adjust the heat down if needed. Maintain this temperature for 10 minutes.
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