BHA & BHT Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, a simple vinaigrette. The problem with store-bought flavored oils is that many contain synthetic preservatives like BHA and BHT to extend shelf life, which makes label-reading a frustrating chore. This version keeps things beautifully simple: just extra-virgin olive oil and fresh garlic, nothing else. The low-and-slow heating method is the real secret here, coaxing out deep, mellow garlic flavor without any bitterness or browning. Straining out the solids gives you a clean, golden oil that's ready to drizzle, dip, or sauté with all week long. Storing it in the fridge and using it within a week means you're always working with something fresh rather than something propped up by additives. It takes almost no effort and pays off in every single dish you use it in.
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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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