Legume Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, grilled proteins, you name it. The technique here is all about low, slow heat, coaxing every bit of mellow, savory flavor out of the smashed cloves without letting them brown and go bitter. Two simple ingredients and a thermometer are genuinely all you need to pull this off at home. For anyone navigating a legume-free lifestyle, store-bought flavored oils can be a minefield of unexpected additives, so making your own means you know exactly what's in the bottle. The finished oil is silky, deeply aromatic, and ready to elevate weeknight cooking in a way that feels almost effortless. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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