Nightshade Free Garlic-Infused Olive Oil
Garlic-infused olive oil is one of those kitchen staples that quietly transforms everything it touches — roasted vegetables, pasta, crusty bread, grilled proteins — with a mellow, savory depth that plain oil just can't match. The low-and-slow heating method is the real secret here, coaxing out the garlic's sweetness without any bitterness, so the finished oil tastes rounded and aromatic rather than sharp. With only two ingredients, it's also a reassuring option for anyone navigating a nightshade-free lifestyle, since so many store-bought flavored oils and condiments sneak in paprika, chili, or other off-limits additions. Keeping the temperature at a gentle 200°F is what makes this work — no hard simmer, no browning, just a slow, fragrant infusion. The extra steeping time as the oil cools off the heat adds even more flavor without any extra effort on your part. Store it in the fridge and you'll have a versatile, clean-ingredient finishing oil ready to elevate your cooking 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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