Low Sugar Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, a simple vinaigrette. The process is slow and intentional, coaxing the garlic's mellow, savory depth into the oil without any harsh bitterness. Keeping the temperature low and steady is the real trick here, and the recipe walks you through exactly what to look for so you never overshoot it. Two ingredients, zero sweeteners, zero fillers — just pure olive oil and fresh garlic doing exactly what they're supposed to do. Store-bought flavored oils can be surprisingly sneaky with added ingredients, so making your own means you know precisely what's in the bottle. Keep a jar in the fridge and you'll find yourself reaching for it constantly all week long.
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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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