Latex Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly elevates everything it touches — roasted vegetables, pasta, crusty bread, a simple vinaigrette. The process here is all about low, patient heat, coaxing the garlic's mellow, sweet depth into the oil without any harsh bitterness. Keeping the temperature at a steady 200°F is the key move, and the recipe walks you through exactly what to look for so you never have to guess. People who need to avoid latex-reactive foods often have to scrutinize store-bought flavored oils for additives or cross-contact risks, and making your own at home with just two clean ingredients removes all of that uncertainty. The steeping period after the heat goes off is where the magic really deepens, giving you a richer, more rounded flavor than a quick infusion ever could. Stored in a sealed jar in the fridge, it's ready to reach for all week long and makes even the simplest weeknight cooking feel a little more intentional.
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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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