Lupin 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, a simple salad dressing. The method here is all about patience and low heat, coaxing the garlic's sweetness and depth into the oil without any bitterness or browning. With just two ingredients, there's nothing hidden to worry about, making it a clean and straightforward pantry win for anyone navigating ingredient sensitivities. The gentle 200°F steep is the real secret, holding the oil at just the right temperature so the flavor blooms slowly and beautifully. Once strained and cooled, you're left with a glossy, golden oil that smells absolutely incredible and elevates even the most basic weeknight cooking. Store it in the fridge and reach for it all week long — it won't last long once you start using it.
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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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