Gluten 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, grilled proteins, you name it. The method here is all about low, patient heat, coaxing every bit of savory, mellow flavor out of those smashed cloves without letting them brown or turn bitter. Keeping the oil at a steady 200°F is the key move, and an instant-read thermometer takes all the guesswork out of it. Once the oil cools and the garlic finishes steeping, you strain it clean and you're left with something genuinely special. Since it's made from just two naturally gluten-free ingredients, there's no label-reading anxiety or worry about hidden additives — just pure, fragrant oil ready to use. Store it in the fridge and reach for it all week long; a drizzle goes a long way.
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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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