Celery 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 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 any scorching or bitterness. Keeping the temperature at a steady 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 beautifully golden, aromatic oil that tastes far more complex than its two-ingredient list suggests. For anyone navigating a celery-free lifestyle, this is a brilliant flavor-building tool — no hidden vegetable extracts, no seasoning blends with mystery ingredients, just pure olive oil and garlic. Store it in the fridge and reach for it all week long.
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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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