Barley Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, brushed onto crusty bread, or used as a base for vinaigrettes. The method here is all about low, slow heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. Two humble ingredients are all it takes, and neither one raises any concern for people avoiding grain-based additives or hidden cereal derivatives that sometimes sneak into flavored oils from the store. The gentle steeping process and a final pass through a fine-mesh strainer keep the finished oil clean, clear, and pure. Store-bought infused oils can be surprisingly murky in their ingredient lists, so making your own gives you complete confidence in what's going into your cooking. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's that kind of recipe.
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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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