Mushroom Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those pantry staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or brushed onto crusty bread before toasting. The method here is all about patience and low heat, coaxing the garlic's sweetness and depth into the oil without letting it brown or turn bitter. Just two ingredients and a thermometer are all you need to produce something that tastes genuinely luxurious. For anyone navigating a diet that rules out fungi, this kind of condiment is a total win — no hidden ingredients, no blended seasonings to second-guess, just pure, clean flavor you made yourself. The straining step keeps the finished oil smooth and shelf-presentable, and pressing the cloves gently ensures you capture every last drop of that golden, garlicky goodness. Stored in the fridge and used within a week, it's the kind of small-batch kitchen project that pays dividends all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!