Chicken 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 patience and low heat, coaxing the garlic's sweetness and depth into the oil without any bitterness or browning. Keeping the temperature at a steady 200°F is the real secret, and an instant-read thermometer takes all the guesswork out of it. The result is a golden, fragrant oil that smells incredible and tastes even better. Since it's made with just two ingredients — extra-virgin olive oil and fresh garlic — there's no label-reading required and no hidden additives to worry about. It keeps in the fridge for up to a week, so you can drizzle it freely all week long without any fuss. Make a batch on Sunday and you'll find yourself reaching for it constantly.
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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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