Citric Acid 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, a simple vinaigrette. The problem is that so many store-bought flavored oils sneak in citric acid as a preservative, which makes label-reading a frustrating chore for anyone avoiding it. This version keeps things beautifully simple: just extra-virgin olive oil and fresh garlic, nothing else. The low-and-slow heating method is the real secret here, coaxing out deep, mellow garlic flavor without any bitterness or browning. Keeping the temperature steady and gentle means the oil stays clean and pure, with no additives needed to make it taste good. Straining out the solids gives you a silky, golden oil that's ready to drizzle or sauté with all week long. Store it in the fridge 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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