Cinnamon Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or used as a dipping base for crusty bread. The method here is all about low, patient heat, coaxing the garlic's mellow, savory depth into the oil without letting it brown or turn bitter. Two ingredients, one small saucepan, and a little attention to temperature is genuinely all it takes. For anyone navigating spice sensitivities, this kind of condiment is a revelation — so many flavored oils and store-bought dressings sneak in warming spices that can be hard to spot on a label. Making it yourself means you know exactly what's in the jar. The straining step keeps the finished oil clean and smooth, and refrigerating it ensures it stays fresh and safe to use all week long. Keep a jar on hand 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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