Mold Detox Friendly Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those foundational kitchen staples that quietly elevates everything it touches — roasted vegetables, sautéed greens, a simple drizzle over grilled proteins. The method here is all about low, controlled heat, which coaxes out the garlic's mellow, savory depth without any bitterness or browning. That gentle approach matters especially when you're following a mold detox protocol, since you're working with just two clean, whole-food ingredients and no hidden additives or preservatives to worry about. Extra-virgin olive oil is a cornerstone of anti-inflammatory eating, and pairing it with fresh garlic keeps this completely free of anything processed or problematic. The straining step ensures a smooth, clear oil with pure flavor and no stray solids. Store it in a sealed glass jar in the fridge and you'll have a ready-to-go flavor booster for the whole week ahead.
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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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