Macadamia Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, crusty bread, pasta, grilled proteins, you name it. The method here is all about low, patient heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. That gentle 200°F sweet spot is the key, giving you a beautifully fragrant result that tastes far more complex than two ingredients have any right to produce. Store-bought flavored oils can be hit or miss, and the ingredient lists aren't always straightforward, so making your own means you know exactly what's in the bottle. The straining step keeps the finished oil clean and smooth, with pure garlic flavor and none of the texture. Stash it in the fridge and you've got an instant flavor upgrade ready to go all week long.
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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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