Fish Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or used as a dipping base for crusty bread. The method here is all about low, slow heat, coaxing the garlic's sweetness and depth into the oil without any browning or bitterness. Watching those lazy little bubbles form around the smashed cloves is genuinely satisfying, and the fragrance that fills your kitchen is reason enough to make this on a weekend afternoon. With just two ingredients, there's nothing hidden and nothing to second-guess — no broths, no sauces, no packaged shortcuts that might carry unwanted additions. The straining step keeps the finished oil clean and smooth, and refrigerating it in a sealed jar means you'll have a week's worth of deeply flavored oil ready to go. It's the kind of foundational recipe that makes everything else you cook taste a little more 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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