Cashew 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 process here is all about low, patient heat, coaxing the garlic's sweetness and depth into the oil without any browning or bitterness. Keeping the temperature right around 200°F is the key move, and an instant-read thermometer takes all the guesswork out of it. Once strained, you're left with a glossy, deeply aromatic oil that tastes far more luxurious than the two ingredients involved have any right to produce. Store-bought flavored oils can be a minefield of mystery additives and shared production lines, so making your own at home means you know exactly what's in the jar. It keeps in the fridge for up to a week, though honestly it tends to disappear well before that deadline.
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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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