Citrus 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. This version keeps things beautifully minimal, relying on just two ingredients to build deep, mellow flavor without any citrus-based acids or preservatives that can sneak into store-bought infused oils. The low-and-slow heating method is the real secret here: by keeping the temperature steady at 200°F, the garlic softens and sweetens into the oil rather than browning and going bitter. You end up with something silky, aromatic, and genuinely versatile. Straining out the solids keeps the texture clean and extends the shelf life safely in the fridge for up to a week. It's the kind of condiment you'll find yourself reaching for constantly, and knowing exactly what went into it makes every drizzle feel that much better.
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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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