AIP Friendly Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those foundational kitchen staples that quietly transforms everything it touches — roasted vegetables, sautéed greens, a drizzle over a bowl of soup. For anyone navigating the autoimmune protocol, it's also a genuinely useful tool, since so many store-bought flavored oils contain additives, preservatives, or mystery seasonings that don't belong on a healing plate. This version keeps it beautifully simple: just extra-virgin olive oil and fresh garlic, coaxed together over the gentlest possible heat. The low-and-slow method is the real secret here — keeping the temperature at a steady 200°F pulls all that mellow, savory flavor from the garlic without letting it brown or turn bitter. After a 30-minute cool and a clean strain, you're left with a glossy, fragrant oil that's ready to elevate practically any AIP-compliant meal. Store it in the fridge and reach for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!