Dairy Free Garlic-Infused Olive Oil
Rich, golden, and deeply aromatic, this garlic-infused olive oil is the kind of pantry staple that quietly transforms everything it touches — drizzled over roasted vegetables, brushed onto crusty bread, or stirred into pasta. The technique is all about patience and low heat: keeping the oil at a gentle 200°F lets the garlic slowly release its flavor without browning or turning bitter, giving you a clean, mellow depth rather than a sharp, acrid bite. Since it's built entirely from extra-virgin olive oil and fresh garlic, it's naturally free of dairy and every other common allergen, with no label-reading required. The slow steeping process continues even after the pan comes off the heat, so that 30-minute rest isn't just waiting around — it's where a lot of the magic happens. Straining out the solids keeps the oil smooth and shelf-stable in the fridge for up to a week, ready to reach for whenever a dish needs a little something extra. It's one of those recipes that feels almost too simple for how impressive the results are.
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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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