Nitrate & Nitrite 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, a simple vinaigrette. The process here is all about patience and low, gentle heat, coaxing the garlic's flavor into the oil without scorching it or letting it turn bitter. Keeping the temperature at a steady 200°F is the key move, and an instant-read thermometer takes all the guesswork out of it. Store-bought flavored oils can be a minefield of additives and preservatives, but this two-ingredient version is completely clean — just extra-virgin olive oil and fresh garlic, full stop. After a 30-minute cool and a pass through a fine-mesh strainer, you're left with a beautifully fragrant, golden oil that's ready to drizzle over anything. Sealed and refrigerated, it keeps for up to a week, though it rarely lasts that long once people discover it's in the fridge.
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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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