Mediterranean Diet Friendly Garlic-Infused Olive Oil
Few pantry staples do as much heavy lifting as a good infused oil, and this garlic version is quietly one of the most versatile things you can keep in your fridge. The technique is all about patience and low heat — bringing the oil up to a gentle 200°F lets the garlic release its savory depth without scorching, which would make the whole batch taste harsh and bitter. What you end up with is a silky, golden oil that carries real garlic flavor without any sharp bite. Drizzle it over roasted vegetables, use it as the base for a simple vinaigrette, swirl it into soups, or brush it onto crusty bread — it fits naturally into the kind of cooking that puts whole ingredients and good fats front and center. Extra-virgin olive oil is already a cornerstone of this style of eating, and infusing it at home means you know exactly what's in the jar. Just remember to keep it refrigerated and use it within a week, which honestly won't be hard once you taste 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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