Mustard Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — drizzled over roasted vegetables, stirred into pasta, or used as a dipping base for crusty bread. Store-bought flavored oils can be a minefield for anyone avoiding mustard, since condiment-style blends and infused products sometimes sneak in unexpected spices or flavorings. This version keeps things beautifully simple: just extra-virgin olive oil and fresh garlic, nothing else. The low-and-slow heating method is the real secret here, coaxing out deep, mellow garlic flavor without any bitterness or browning. Straining out the solids leaves you with a silky, golden oil that's clean in both flavor and ingredient list. Keep a jar in the fridge and you'll find yourself reaching for it constantly 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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