Anti Inflammatory Garlic-Infused Olive Oil
Extra-virgin olive oil is already one of the most celebrated ingredients in an anti-inflammatory kitchen, and infusing it with garlic takes both the flavor and the functional appeal to another level. The gentle low-heat method here is everything — by keeping the temperature at a careful 200°F, the garlic slowly releases its aromatic compounds into the oil without scorching, which would introduce bitter, harsh notes you definitely don't want. What you're left with is a silky, deeply savory oil that tastes like it came from a specialty shop but took almost no effort to make. Drizzle it over roasted vegetables, stir it into grains, use it as a finishing oil for soups, or simply dip good bread into it — the applications are practically endless. Both olive oil and garlic bring well-documented properties that align beautifully with an anti-inflammatory approach to eating, so this is one of those pantry staples that genuinely earns its place in the fridge. Just keep it sealed and cold, and you'll have a week's worth of flavor-forward cooking sorted from a single small batch.
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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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