Carrageenan 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, grilled proteins — into something that tastes genuinely considered. The method here is all about patience and low, gentle heat, coaxing the garlic's sweetness and depth into the oil without any browning or bitterness getting in the way. Many store-bought flavored oils and condiments sneak in additives and stabilizers that can be a real problem for anyone avoiding certain thickening agents, but this recipe is just two clean ingredients: extra-virgin olive oil and fresh garlic cloves. The slow infusion at a carefully controlled temperature means you get maximum flavor without compromising the purity of what's in the jar. Letting the garlic continue to steep as the oil cools off the heat is a small step that makes a noticeable difference in the final depth of flavor. Straining it into a sealed glass jar keeps things tidy and fridge-ready, and a one-week window gives you plenty of time to drizzle it over just about everything in sight.
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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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