Almond Free 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, grilled proteins — into something that tastes genuinely special. This version is made with just two ingredients, which means there's zero risk of hidden nut oils or almond-derived additives sneaking in the way they sometimes can with flavored oils bought off the shelf. The technique is all about patience and low heat: keeping the oil at a gentle 200°F lets the garlic release its savory depth without scorching, so you end up with something mellow, fragrant, and deeply satisfying rather than sharp or bitter. Straining out the solids gives you a beautifully clean, golden oil that's ready to drizzle, dip, or sauté with. It stores in the fridge for up to a week, so you can make a batch on the weekend and reach for it all week long. Simple, safe, and genuinely delicious — this is the kind of recipe that earns a permanent spot in your rotation.
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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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