Emulsifier 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 salad dressing. Store-bought flavored oils often contain additives and emulsifiers you didn't ask for, so making your own means you know exactly what's in the bottle: just two clean, whole ingredients. The technique here is all about patience and low heat, coaxing the garlic's flavor into the oil without scorching it, which keeps the result mellow, golden, and deeply aromatic. Straining out the solids gives you a beautifully clear oil that's ready to drizzle straight from the jar. Keep it refrigerated and reach for it all week long — it's the kind of thing that makes even the simplest weeknight meal taste intentional.
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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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