Lactose 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 patience and low, gentle heat, coaxing deep, mellow garlic flavor into the oil without any bitterness or harsh bite. Since it's made with just two ingredients — extra-virgin olive oil and fresh garlic — there's nothing hidden, no dairy, no additives, and no label-reading required. The slow infusion at a controlled temperature keeps the garlic sweet and fragrant rather than sharp, and straining it clean means you get pure, silky oil every time. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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