Corn Free Garlic-Infused Olive Oil

Total time50 min

Prep time5 min

Cook time15 min

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Ingredients

16 servings

1 cup extra-virgin olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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Chef's tip
Use the same amount. Regular olive oil has a milder taste, so the dish will lose some of the fruity, peppery flavor that extra-virgin adds. This matters most in raw or finishing uses like dressings and drizzles.
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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