MSG Free Garlic-Infused Olive Oil
There is something almost magical about turning two humble pantry staples into something this aromatic and versatile. Gently warming whole smashed garlic cloves in extra-virgin olive oil coaxes out a deep, mellow flavor that raw garlic simply cannot match — no sharpness, no bite, just pure savory richness. The low-and-slow method is the real secret here: keeping the temperature at a steady 200°F lets the garlic steep without browning, so the oil stays golden and clean-tasting rather than bitter. Store-bought flavored oils can be a minefield for anyone avoiding additives and flavor enhancers, but this one is exactly what it looks like — two ingredients, nothing hidden. Strain it into a jar, keep it in the fridge, and you have a finishing oil ready to drizzle over roasted vegetables, pasta, crusty bread, or anything else that could use a little lift. It's the kind of small-batch condiment that quietly upgrades everything it touches.
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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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