Low Iodine Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those quietly powerful kitchen staples that transforms everything it touches — roasted vegetables, pasta, crusty bread, a simple vinaigrette. The process is slow and intentional by design, coaxing deep, mellow garlic flavor into the oil without any harsh bite. Keeping the temperature low and steady is the real secret here, preventing the garlic from browning and turning bitter while still drawing out all that aromatic richness over a full ten minutes. For anyone navigating a low-iodine approach, this condiment is a dream because it relies on just two clean, straightforward ingredients with no hidden additives, dairy, or processed seasonings to worry about. Both extra-virgin olive oil and fresh garlic cloves are naturally free of iodine concerns, making this a genuinely safe and versatile flavor base. Once strained and sealed, the finished oil keeps in the refrigerator for up to a week — plenty of time to drizzle it over everything in sight. It's the kind of small-batch recipe that quietly earns a permanent spot in your weekly routine.
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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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