Capsaicin 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, a simple vinaigrette. The method here is all about low, patient heat, coaxing the garlic's mellow, savory depth into the oil without any browning or bitterness. Keeping the temperature at a steady 200°F is the key move, and the extra steeping time as the oil cools makes the flavor even more rounded and complex. For anyone avoiding capsaicin, this is a genuinely exciting condiment to have on hand, since so many flavored oils on store shelves sneak in chili flakes or hot pepper extracts. With just two ingredients and a careful eye on the heat, you end up with something that tastes far more luxurious than the effort involved. Strain it clean, pour it into a jar, and keep it in the fridge — it'll make the whole week of cooking feel a little more inspired.
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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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