Hazelnut Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over pasta, brushed onto crusty bread, or used as the starting fat for nearly any savory dish. The method here is all about patience and low heat, coaxing the garlic's mellow, sweet depth into the oil without any bitterness or browning. Keeping the temperature at a steady 200°F is the key move, and the lazy bubbles and rising fragrance let you know you're right on track. Once strained and cooled, you're left with a beautifully golden, aromatic oil that tastes far more luxurious than its two-ingredient list suggests. Store-bought flavored oils can be a minefield of undisclosed additives and shared production lines, so making your own means you know exactly what's in the jar. It keeps in the fridge for up to a week, though it tends to disappear well before then.
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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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