Ginger Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, brushed onto crusty bread, or used as a base for salad dressings. The low-and-slow heating method is the real secret here, coaxing deep, mellow garlic flavor into the oil without any bitterness or harsh bite. Keeping the temperature steady at 200°F is key; a vigorous simmer would brown the garlic and ruin that clean, rounded flavor you're after. For anyone navigating a sensitivity to ginger, this kind of aromatic oil is a brilliant way to build bold flavor without reaching for spice blends or condiments that often sneak it in. Two ingredients, one small saucepan, and a little patience are all it takes. The finished oil keeps in the fridge for up to a week, so you can make a batch on the weekend and have it ready to elevate meals all week long.
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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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