Artificial Flavors Free Garlic-Infused Olive Oil
There is something almost magical about turning two humble pantry staples into a condiment that makes everything it touches taste better. Real garlic steeped slowly in quality extra-virgin olive oil produces a depth of flavor that no bottled, artificially flavored version can come close to matching. The low-and-slow technique is the key here — keeping the oil at a gentle 200°F lets the garlic release its savory, aromatic compounds without scorching or turning bitter, so every drop stays clean and bright. Once strained, the finished oil is silky, fragrant, and completely free of synthetic flavor additives or mystery ingredients. Drizzle it over pasta, brush it onto bread, or use it as a base for dressings and marinades — the applications are nearly endless. Stored in the fridge and used within a week, it stays fresh and potent, ready to elevate whatever you're cooking next.
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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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