Gelatin Free 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. The method here is all about low, slow heat that coaxes out the garlic's mellow, sweet depth without any bitterness, leaving you with a golden oil that smells absolutely incredible. Many store-bought flavored oils rely on additives or preservatives that can sneak in unexpected ingredients, so making your own from just two clean components gives you total confidence in what you're drizzling. The gentle temperature control is the real key: keeping the oil at a steady 200°F lets the garlic steep properly without frying, and the additional cooling time in the pan deepens the flavor even further. Straining through a fine-mesh sieve keeps the finished oil smooth and clear, ready to pour straight from the jar. Store it in the fridge and you'll have a week's worth of instant flavor upgrades at your fingertips.
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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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