Eggless 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, a simple vinaigrette. This version uses just two ingredients and a low, patient heat to coax every bit of savory, mellow flavor out of the garlic without letting it brown or turn bitter. The technique is straightforward: keep the temperature gentle, watch for those lazy little bubbles, and let the garlic keep steeping as the oil cools off the heat. Straining through a fine-mesh sieve gives you a beautifully clean, golden oil with nothing but pure flavor left behind. Since it's made entirely from olive oil and fresh garlic, there's no egg or egg-derived ingredient anywhere near it — just a rich, aromatic condiment you can drizzle with confidence. Store it in the fridge and reach for it all week long; it makes even the most ordinary weeknight meal taste like you actually tried.
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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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