Coconut 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, grilled proteins — you name it. The method here is all about low, patient heat, coaxing every bit of savory depth out of those smashed cloves without letting them brown or turn bitter. That gentle 200°F sweet spot is the key, giving you a deeply fragrant oil that tastes like it came from a specialty shop. Two clean ingredients, zero fillers, and absolutely nothing to second-guess on the label — which matters when you're navigating store-bought infused oils that can sneak in unexpected additions. Once it's strained and jarred, you'll find yourself reaching for it constantly 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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